White Bean and Tomato Salad

Sugar Free Recipe

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.

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White bean and tomato salad:

salad for two:
2 Heirloom or organic tomatoes
1 can or 1/2 cup dried White beans
2 tbsp Extra-virgin olive oil
2 cups Microgreens
Salt and pepper, to taste
Oven-roasted yellow squash and pesto:
1 medium Yellow squash
1 tsp Extra-virgin olive oil
Salt and pepper, to taste
1/4 tsp Oregano
1/4 tsp Garlic powder, or to taste


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.