How To Make White Bean Salad with Tomatoes and Crisped Sage
This packed and flavorful white bean salad is tossed with tomatoes and onions in a mustard vinaigrette, then finished with fried sage.
Place beans in a large pot and fill with just enough water to cover. Simmer until beans are tender, 1 to 1½ hours.
Just before they’re done cooking, season beans with ½ teaspoon salt and ¼ teaspoon pepper. (If seasoned any sooner, skins of beans may split and centers may harden).
Drain, if necessary, and transfer to a large bowl.
Meanwhile, with a mortar and pestle, crush garlic and 1 teaspoon salt until a paste forms. Add mustard and mix well, then add vinegar.
Gradually whisk in olive oil until a smooth emulsion forms.
Pour mixture over beans while still warm. Add tomatoes and onion; toss to coat and set aside.
Pour in enough canola or grapeseed oil to cover the bottom of a large skillet and place over medium-high heat until oil is very hot but not smoking.
Add sage leaves in 1 layer, sprinkle with salt, and fry lightly for about 2 minutes until crisp. (If leaves are crowded, fry in batches).
With a slotted spoon, remove to a plate covered with paper towels; let drain.
Sample salad and adjust seasoning to taste. Sprinkle with sage leaves just before serving
- Calories: 386.20kcal
- Fat: 39.05g
- Saturated Fat: 5.24g
- Trans Fat: 0.01g
- Monounsaturated Fat: 28.02g
- Polyunsaturated Fat: 4.70g
- Carbohydrates: 9.63g
- Fiber: 3.26g
- Sugar: 4.63g
- Protein: 2.28g
- Sodium: 458.22mg
- Calcium: 43.79mg
- Potassium: 339.71mg
- Iron: 1.29mg
- Vitamin A: 52.79µg
- Vitamin C: 18.90mg
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