Tomato and White Bean Vinaigrette
tomato and beans
Meatless meals don’t have to be boring or loaded with carbs! Beans are a great staple to have in the kitchen, because they are so versatile and loaded with fiber and protein. They tend to have a very mild flavor, which allows them to be a part of so many recipes. Also, the creaminess of white beans, in particular, make them a perfect compliment to the natural acidity of tomatoes. I like to add fresh herbs (from your home garden, if possible), since it’s an easy way to help lighten the dish . For this recipe, I use fresh dill to balance out the rich flavors and add a bright, herbaceous taste.
Adding in one meatless meal a week can save you a lot of money. Especially when you are using canned items like white beans. This tomato and white bean vinaigrette can be served warm over sprouted bread or cooled and placed over greens for a hearty salad. It is a healthy way to finish your day!
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tomato and beans
Tomato and White Bean Vinaigrette
Author:
Maria Provenzano
Ingredients
1 pint cherry tomatoes (heirloom if they are in season)
4 tablespoons olive oil
1 shallot, finely chopped
1/3 cup light white wine; like a sauvignon blanc
2 tablespoons fresh dill; chopped (you can use chives or parsley if you can’t find dill)
1 15oz can white beans; drained and rinsed
Instructions
*Take the tops off of the tomatoes and cut half of them in half
*Heat the olive oil in a skillet over medium heat
*Add the shallot and cook until softened (careful not to let them brown), about 4-5 minutes
*Add all of the tomatoes to the skillet and begin to cook allowing them to release their juices stirring occasionally, about 5 minutes or so
*Once the tomatoes have started to release their juices crush some of the tomatoes with a spoon
*Add the apple cider vinegar and more olive oil if it’s too thick
*Season with salt and pepper to taste
*Add in the dill (or whichever herb you choose) just before serving
*You can serve this warm or cold
If you want to make this ahead of time and serve it warm, you can bring it the point to right before you would add the herbs, allow to cool and refrigerate. When ready to serve, warm the tomatoes and add in the herbs.