White Bean and Tomato Salad
This recipe makes an impressive lunch, which consisted of a white bean and tomato salad sprinkled with microgreens and oven-roasted yellow squash with a homemade pesto. For those doing a sugar detox, you already know to limit your legumes, but when you start incorporating them in again, this is a terrific and simple recipe.
Servings Prep Time
2persons 1-2hours
Cook Time
1-2hours
Servings Prep Time
2persons 1-2hours
Cook Time
1-2hours
Ingredients
White bean and tomato salad:
Oven-roasted yellow squash and pesto:
Instructions
White bean and tomato salad:
  1. If using dried beans, soak the beans overnight, transfer them to a pot, bring them to a boil, reduce to a simmer, cook the beans and add salt just when they start to tenderize.
  2. Cool the beans before serving.
  3. Quarter the heirloom tomatoes. Place in a bowl and sprinkle with salt, toss.
  4. Oven roast the tomatoes until juicy for about 30 minutes at 300°.
  5. Let the tomatoes stand for about 1 hour.
  6. Combine the remaining ingredients, saving the microgreens as an edible garnish on top.
  7. Toss all together gently in a large bowl.
  8. You can serve room temperature or cold.
Oven-roasted yellow squash and pesto:
  1. Slice up the yellow squash and brush over with olive oil and some salt and pepper.
  2. Add oregano and garlic powder if you’re into that kind of thing.
  3. Oven-roast them at 375-400° until tender (approximately 10-12 minutes).
  4. A simple pesto can be made by using 2 tbsp fresh basil or 2 tbsp fresh parsley or 2 tbsp fresh cilantro (or any combination of the three) with some olive oil, garlic, salt, pepper, blended in a blender.