White Bean, Sage And Tomato Salad

Ingredients

• ¾ pound dried white beans
• 1 teaspoon mustard
• About 1 tablespoon white-wine vinegar
• About 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• ½ cup fresh sage leaves
• 6 plum tomatoes
• ½ red onion, chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    558 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 15 grams dietary fiber; 4 grams sugars; 21 grams protein; 34 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
2. Combine the mustard, vinegar and olive oil. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot. Toss and set aside.
3. Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.

• If this has been refrigerated before being eaten, taste the beans and check if they need additional dressing or seasoning, because they may have absorbed a great deal.

45 minutes