Erewhon’s giant white bean tomato salad copy cat recipe! This is one of my favorite things to get from Erewhon’s prepared food bar! I am obsessed with these giant plump and juicy BEANS! They are so smooth and tender inside and according to my app Cronometer they are a great source of protein! Heres how to make Erewhon’s white bean tomato salad at home. It is a simple yet delicious recipe that makes a great side dish.
FOR INGREDIENTS YOU NEED:
- dried gigante beans or Greek giant beans
- I cook mine from dried. You can sub canned butter beans/ white lima beans but they aren’t as big and plump and delish as the gigante beans :/
- heirloom tomatoes
- cherry tomatoes
- fresh parsley
- green onion
- good quality EVOO
- white balsamic vinegar
- salt and pep
So simple!
HOW TO MAKE IT:
- FIRST cook the giant beans from dried. I use my Instant Pot for this step.
- To cook from dried SOAK BEANS OVERNIGHT in water! very important for best result. In the morning drain the water and rinse the beans. Put them in the Instant Pot with lots of water to cover them by 2 inches. Put on the lid and pressure cook for 40 minutes. When its done do a natural release. Let them cool down then drain out the water.
- NEXT all theres left to do is add all the salad ingredients to a mixing bowl and toss together! Refrigerate for atleast 20 minutes and serve chilled.
For more Erewhon recipes try my copy cat kale white bean avocado salad next.
Erewhon’s Giant White Bean Tomato Salad
Copy cat of Erewhon's white bean tomato salad. Gigante beans, tomato, parsley, green onion, olive oil, white balsamic vinegar.
Ingredients
- 2 cups gigante beans (AKA Greek giant beans) cooked from dried or sub canned butter beans
- 2 large heirloom tomatoes chopped in 1 inch pieces or use favorite tomatoes of your choice
- 1 cup cherry tomatoes cut in half
- 3 green onion stalks thinly sliced on a diagonal
- 3 tbsp good quality extra virgin olive oil
- 2 tbsp white wine vinegar
- 3 tbsp fresh chopped parsley
- sprinkle of salt and pepper to your taste
Instructions
- 1. Prep your giant beans from dried (if using canned skip this step). Soak beans overnight in a large pot of water- or for at least 6 hours. In the morning drain and rinse the beans. Add to Instant Pot with 6 cups of water. Put the lid on and pressure cook for 40 minutes, natural release at the end. Let the beans cool to room temp and strain out the water at the end. If making on the stovetop, bring to a boil then simmer for about 2 hours until beans are tender.
- 2. In a large mixing bowl combine beans with the rest of the ingredients. Mix well to incorporate the dressing. Chill for 30 minutes before serving.
Notes
The beans used in this recipe are Greek giant beans or gigante beans. Butter beans or white lima beans will also work but the gigante beans are larger, creamier and plumper. I cook mine from dried in the Instant Pot but you can use canned butter beans for a quick and easy option
