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Recipes Around the World International Vegetarian Union
Vegan Salads and Dressings
Contributed by Vegetarians and Vegans from around the world
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White Bean Salad with Sun-Dried Tomatoes
from Karen Mintzias - California, USA

Categories: Salads, Main dish, Side dish
Yield: 8 servings

  • 1 lb Small white beans
  • 8 cups Water
  • 2 tsp Salt
  • 12 Sun-dried tomatoes; (oil-packed), drained
  • 3 large Garlic cloves
  • 1/3 cup Olive oil
  • 2 tbs Sliced fresh oregano leaves -OR- fresh basil leaves
  • 1/4 tsp Freshly ground black pepper
  • 20 Kalamata olives; pitted & coarsely chopped
    -OR- 2 tsp Balsamic vinegar
Pick over beans; rinse well.
In a large pot, bring beans and water to a boil.
Cover, remove from heat, and let stand 1 hour.
Bring to a boil again, then reduce heat and cook, covered, over low heat until beans are tender (about 1 to 1-1/2 hours), adding 2 teaspoons salt towards end of cooking time.
Drain beans and cool completely.
(Beans may be rinsed in cold water to speed cooling.)

Finely chop tomatoes and garlic, either by hand or in a food processor.
Mix together chopped tomatoes and garlic with remaining ingredients.
Pour tomato mixture over drained beans and toss gently to combine.
Serve at room temperature, or lightly chilled.

May be served as a main dish with a salad of mixed greens and crusty bread, or as an accompaniment with other foods.
Makes a nice picnic dish!

Copyright 1995 Karen Mintzias