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White Bean Salad with Tomatoes and Crisped Sage Recipe

This delightful salad, brimming with the freshness and flavors of summer, brings together buttery white beans, vibrant tomatoes, and aromatic crisped sage. It's a dish that's as nutritious as it is flavorful, perfect to serve as a light lunch or a side at dinner.

White Bean Salad with Tomatoes and Crisped Sage Recipe
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The key ingredients in this recipe are white beans, sage, and good quality extra virgin olive oil. White beans, also known as cannellini beans, are a staple in Italian cooking and can usually be found dried or canned in most supermarkets. Sage is a fragrant herb, often used in Mediterranean cuisine, that crisps up beautifully when fried. It might not be as commonly found, but should be available in the fresh herbs section.

White Bean Salad Ingredients With Tomatoes And Crisped Sage

white beans: White beans are the star ingredient of this salad. They have a mild, slightly nutty flavor and a creamy texture that pairs perfectly with the other ingredients in the salad.

kosher salt and freshly ground black pepper: These are used to season the beans and the salad, enhancing the flavors of all the other ingredients.

garlic: Garlic adds a bold, savory flavor to the salad's dressing.

dijon mustard: This gives the dressing a tangy kick, balancing out the richness of the olive oil.

white wine vinegar: This provides acidity to the dressing, which brightens up the flavors and makes the salad more refreshing.

extra virgin olive oil: This forms the base of the dressing. Its fruity, slightly bitter flavor complements the beans, tomatoes, and sage beautifully.

plum tomatoes: These add a burst of freshness and a touch of sweetness to the salad.

red onion: This provides a subtle sharpness and crunch, contrasting with the soft beans and tomatoes.

canola or grape seed oil: This is used for frying the sage. It has a high smoke point, making it ideal for this purpose.

sage: Sage is the real highlight of this salad. When crisped up in hot oil, it develops an irresistible crunch and a deep, complex flavor that's almost addictive.

One reader, Lacee Rosado says:

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This white bean salad with tomatoes and crisped sage recipe is a game-changer! The combination of flavors is simply divine. The crispy sage adds a delightful crunch, and the dressing ties everything together perfectly. It's a refreshing and satisfying dish that's become a staple in my kitchen. Highly recommended!

Lacee Rosado

Mastering the Art of Crisping Sage for Salads

How to cook the beans: Simmer the beans in a large pot with just enough water to cover until they are tender, which should take about 1 to 1½ hours.

How to make the vinaigrette: Use a mortar and pestle to crush the garlic and salt until a paste forms. Then, add the mustard and mix well before adding the vinegar. Gradually whisk in the olive oil until a smooth emulsion forms.

How to fry sage leaves: Pour enough canola or grapeseed oil to cover the bottom of a large skillet and place it over medium-high heat until the oil is very hot but not smoking. Add the sage leaves in a single layer, sprinkle with salt, and fry lightly for about 2 minutes until crisp. If the leaves are crowded, fry them in batches. Use a slotted spoon to remove the sage leaves to a plate covered with paper towels and let them drain.

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.

Preparation: 10 minutes
Cooking: 1 hour 35 minutes
Total: 1 hour 45 minutes




    1. Place beans in a large pot and fill with just enough water to cover. Simmer until beans are tender, 1 to 1½ hours.
    1. 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).
    1. Drain, if necessary, and transfer to a large bowl.
    1. Meanwhile, with a mortar and pestle, crush garlic and 1 teaspoon salt until a paste forms. Add mustard and mix well, then add vinegar.
    1. Gradually whisk in olive oil until a smooth emulsion forms.
    1. Pour mixture over beans while still warm. Add tomatoes and onion; toss to coat and set aside.
    1. 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.
    1. 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).
    1. With a slotted spoon, remove to a plate covered with paper towels; let drain.
    1. 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

Perfecting the Crisp: Sage-Crisping Secrets

When frying the sage leaves, it's important to ensure that the oil is hot enough before adding them. This will ensure that they become crispy and not soggy. However, be careful not to let the oil smoke as this can impart a burnt flavor to the sage. Also, don't overcrowd the pan. If necessary, fry the sage in batches. This allows each leaf to cook evenly and achieve the desired crispness.

Streamline Your Salad Prep: Time-Saving Hacks

Prepare the ingredients: Gather and prepare all the ingredients and equipment needed before starting the recipe to streamline the cooking process.

Multi-task: Look for steps in the recipe where you can multitask, such as chopping vegetables while the beans are simmering, to save time and be more efficient in the kitchen.

Use canned beans: To save time, consider using canned beans instead of dry beans. Rinse and drain them before using in the recipe.

Prep in advance: Prepare certain components of the recipe, such as chopping vegetables or making the dressing, a day ahead to cut down on the overall cooking time.

Organize your workspace: Keep your kitchen organized and clean as you cook to avoid wasting time searching for tools or ingredients.

Substitute Ingredients For White Bean Salad with Tomatoes and Crisped Sage Recipe

  • dry beans - Substitute with cannellini beans: Cannellini beans have a similar creamy texture and mild flavor, making them a great substitute for white beans in salads.
  • plum tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can be used as a substitute for plum tomatoes in salads, providing a sweet and juicy burst of flavor.
  • red onion - Substitute with shallots: Shallots have a milder flavor compared to red onions and can add a subtle sweetness to the salad without overpowering the other ingredients.
  • canola or grape seed oil - Substitute with olive oil: Olive oil can be used as a healthier alternative to canola or grape seed oil, adding a rich and fruity flavor to the salad dressing.

Elevate Your Presentation of This Delightful Salad

  1. Elevate the plating: Arrange the white bean salad in a circular mold on the plate for a clean and sophisticated presentation. This will create a visually appealing base for the dish.

  2. Garnish with crisped sage: Place the crisped sage leaves delicately on top of the salad, adding a pop of color and a delightful crunch to each bite.

  3. Incorporate color contrast: Slice the plum tomatoes into thin rounds and arrange them in a circular pattern around the salad, creating a vibrant contrast against the white beans.

  4. Drizzle with vinaigrette: Use a squeeze bottle to drizzle the garlic mustard vinaigrette in an artistic manner around the plate, adding a burst of flavor and a touch of elegance to the dish.

  5. Add a touch of finesse with microgreens: Sprinkle a few delicate microgreens over the salad for a fresh and refined touch, enhancing the overall visual appeal and flavor complexity.

  6. Utilize negative space: Embrace the beauty of simplicity by allowing some negative space on the plate, highlighting the vibrant colors and textures of the dish.

Essential Kitchen Tools for Crafting This Sage-Infused Salad

  • Large pot: A large pot is essential for cooking the dry beans until they are tender.
  • Mortar and pestle: This tool is used to crush the garlic and salt into a paste for the dressing.
  • Whisk: A whisk is used to gradually emulsify the olive oil into the dressing for the salad.
  • Skillet: A skillet is used to fry the sage leaves until they are crisp.
  • Slotted spoon: A slotted spoon is used to remove the fried sage leaves from the skillet and allow them to drain.
  • Paper towels: Paper towels are used to drain the fried sage leaves before adding them to the salad.

Preserving the Freshness of Your White Bean Creation

  • To store the white bean salad in the refrigerator, place it in an airtight container and keep it chilled for up to 3-4 days. The flavors will meld and improve over time, making it a great make-ahead dish.
  • If you want to keep the salad for longer, you can freeze it for up to 2 months. However, keep in mind that the texture of the tomatoes and onions may change slightly after thawing.
  • To freeze the salad, transfer it to a freezer-safe container, leaving some space at the top for expansion. Label the container with the date and contents.
  • When you're ready to enjoy the frozen salad, thaw it in the refrigerator overnight. Give it a good stir before serving to redistribute the dressing and ingredients.
  • To maintain the best texture of the crisped sage leaves, store them separately in an airtight container at room temperature. They should remain crisp for several days. Add them to the salad just before serving for optimal crunch and flavor.
  • If you find that the salad has absorbed most of the dressing after storing, feel free to drizzle a bit more olive oil and white wine vinegar to taste before serving.

Reviving Leftover White Bean Salad: Reheating Tips

  • Preheat your oven to 350°F (175°C). Transfer the leftover white bean salad to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and reheat for 10-15 minutes, or until the salad is warmed through. This method helps to preserve the texture of the beans and tomatoes while gently reheating the salad.

  • For a quicker reheating option, use your microwave. Place the desired portion of the white bean salad in a microwave-safe bowl and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the salad is heated to your liking. Be careful not to overheat the salad, as this may cause the tomatoes to become mushy.

  • If you prefer a fresher taste, consider reheating only the white beans and onions in the microwave or on the stovetop. Once heated, mix them with freshly chopped tomatoes and a drizzle of olive oil to restore the salad's original flavor and texture.

  • For a crispy twist, heat a tablespoon of olive oil in a large skillet over medium heat. Add the leftover white bean salad and cook, stirring occasionally, for 5-7 minutes, or until the salad is heated through and slightly crispy around the edges. This method adds a nice texture contrast to the soft beans and tomatoes.

  • To maintain the crispiness of the sage leaves, store them separately from the salad in an airtight container at room temperature. When reheating the salad, simply sprinkle the crispy sage leaves on top just before serving. If the sage leaves have lost their crispness, you can quickly re-fry them in a small amount of canola oil or grapeseed oil for 30-60 seconds until crisp again.

Fascinating Trivia About White Beans and Sage

White beans are a great source of plant-based protein and are high in fiber, making them a nutritious addition to any salad. They also contain essential nutrients such as iron, magnesium, and folate, which are important for overall health.

Budget-Friendly Cooking: White Bean Salad Edition

This white bean salad with tomatoes and crisped sage recipe is highly cost-effective for a household. The main ingredients, such as dry beans, plum tomatoes, and onion, are budget-friendly and readily available. The recipe yields a substantial amount, making it suitable for a family of four. The estimated cost for this dish is approximately $10, making it an economical and nutritious option. The overall verdict for this recipe is 9/10, considering its affordability, nutritional value, and delightful flavors.

Is This White Bean Salad Recipe Healthy?

This white bean salad recipe has both healthy and unhealthy aspects. On the positive side:

  • White beans are an excellent source of plant-based protein, fiber, and various vitamins and minerals
  • Tomatoes provide vitamin C, potassium, and the antioxidant lycopene
  • Onions contain quercetin, a potent antioxidant with anti-inflammatory properties
  • Sage offers potential benefits for brain health and memory

However, there are some concerns:

  • The recipe calls for a significant amount of olive oil and additional oil for frying the sage, which can increase the calorie and fat content
  • Depending on the amount of salt used, the sodium content may be high
  • The recipe lacks leafy greens or other non-starchy vegetables that could provide additional nutrients and balance

To make this recipe healthier, I suggest:

  • Reduce the amount of olive oil in the dressing and use a cooking spray or smaller amount of oil for frying the sage
  • Incorporate leafy greens like spinach or arugula to boost the nutrient profile and add freshness
  • Opt for low-sodium vegetable broth when cooking the beans to control sodium content
  • Consider adding other vegetables like bell peppers or cucumbers for crunch and variety
  • Use whole grain mustard instead of Dijon for added fiber and nutrients
  • Experiment with different herbs and spices to enhance flavor without relying on salt

Our Editor's Take on This Vibrant Bean Salad

The white bean salad with tomatoes and crisped sage recipe is a delightful combination of flavors and textures. The creamy white beans are complemented by the juicy sweetness of the tomatoes, while the crisped sage adds a delightful crunch and earthy aroma. The garlic-mustard vinaigrette brings everything together with its tangy and savory notes. This dish is a perfect balance of simplicity and sophistication, making it a versatile and satisfying addition to any meal.

Enhance Your White Bean Salad with Tomatoes and Crisped Sage Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the white bean salad.
Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest, a refreshing side to accompany the white bean salad.
Honey Glazed Carrots: Sweet and tender carrots glazed with honey, a delightful contrast to the savory flavors of the white bean salad.

Similar Salad Recipes to Try Next

Grilled Vegetable Skewers: Marinate your favorite vegetables and grill them on skewers for a delicious and healthy side dish or main course.
Lemon Garlic Roasted Chicken: Season a whole chicken with lemon, garlic, and herbs, then roast it in the oven for a flavorful and juicy main course.
Mango Coconut Chia Pudding: Mix chia seeds with coconut milk and fresh mango for a creamy and nutritious dessert or breakfast option.
Butternut Squash Soup with Apple: Simmer butternut squash with apples and warm spices for a comforting and flavorful soup that's perfect for fall and winter.

Perfect Appetizer and Dessert Pairings for White Bean Salad

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a mixture of cream cheese, garlic, and herbs. Bake until golden and bubbly for a delicious start to any meal.
Bruschetta: Offer a taste of Italy with crispy slices of toasted baguette topped with a vibrant mixture of diced tomatoes, fresh basil, garlic, and balsamic glaze. This classic appetizer is sure to impress your guests.
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and decadent texture will satisfy any chocolate lover's cravings.
Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples and a crispy oat topping. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and tartness.

Why trust this White Bean Salad with Tomatoes and Crisped Sage Recipe:

This recipe offers a delightful combination of white beans, tomatoes, and crisped sage. The use of extra virgin olive oil and white wine vinegar in the dressing ensures a harmonious blend of flavors. The careful instructions for cooking the beans and crisping the sage demonstrate attention to detail, promising a satisfying dish. The inclusion of plum tomatoes and red onion adds freshness and texture. Trust in the balance of flavors and the expertise behind this recipe for a delightful culinary experience.

Share your thoughts on the White Bean Salad with Tomatoes and Crisped Sage recipe in the Recipe Sharing forum section. Join the conversation and let us know if you have any tips or variations to enhance this delightful dish!
How long does it take to cook the beans?
It takes about 1 to 1½ hours to simmer the beans until they are tender.
Can I use canned beans instead of dry beans?
Yes, you can use canned beans if you're short on time. Just make sure to drain and rinse them before using.
How do I know when the beans are done cooking?
The beans are done cooking when they are tender. You can test this by mashing a bean against the side of the pot with a fork.
Can I make the salad ahead of time?
Yes, you can make the salad ahead of time and refrigerate it. Just be sure to add the crisped sage leaves right before serving to maintain their crispiness.
Can I use a different herb instead of sage for the salad?
Absolutely! You can experiment with different herbs like thyme, rosemary, or basil to give the salad a unique flavor.

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