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Chanty

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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Refrigerating time 30 minutes
Total Time 1 hour 20 minutes
Servings: 2
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Ingredients Method Notes

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

Method
 

  1. 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. 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