White bean and tomato salad
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | gallon | Cooked navy beans; drained and rinsed |
| 10 | Cloves garlic; minced (3 tbsp) | |
| 8 | ounces | Red onion; minced |
| 2 | pounds | Celery; thinly sliced |
| 5 | pounds | Ripe tomatoes; cut in 1/2\" cubes |
| ½ | cup | Chopped fresh basil; or mint or combo |
| ¾ | cup | Fresh lemon juice |
| ¾ | cup | Extra virgin olive oil |
| Salt and pepper; to taste | ||
| Calamata olives (9-oz); optional garnish | ||
Directions
RIPE tomatoes, fresh basil, garlic and freshly cooked navy beans: a harvest salad. BEANS: 3-½-lbs dry yields 9-¼-lbs cooked. If using dried, soak beans overnight in water to cover; or bring to boil, remove from the heat, let soak for 1-2 hours, and then drai n. After soaking, cook beans until tender in a gallon of water for 30-45 minutes. Avoid Overcooking. Drain and chill beans for a few hours or overnight.
2. Combine all the ingredients,stirring gently.
3. Serve chilled or at room temperature, as a main dish, side salad, or appetizer. Good wth crusty breads and rolls.
Per Serving: 346cals; 17.1g protein; 8.6g fat; 51 mg sod.
Recipe From Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996) | 07/13/97 Contact kitPATh phannema@...
Recipe by: Moosewood for a Crowd
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