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    You are in: Home / Low-cholesterol / Moosewood White Bean and Tomato Salad Recipe
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    Moosewood White Bean and Tomato Salad

    Average Rating:

     17 Total Reviews

    Showing 1-17 of 17

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    • on June 03, 2010

      I used a few alternate ingredients in this recipe, but it turned out crisp and perfect nonetheless. I halved the recipe, used minced garlic in olive oil, omitted the celery, used fresh basil, and substituted apple cider vinegar. This is a great side item for grilling chicken or seafood. It is also very light.

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    • on October 21, 2008

      Wonderful and healthy salad! I cut the recipe in half and added one cup frozen corn. It is delicious, even my 2 year old daughter ate some.

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    • on April 24, 2007

      Enjoyed this for an easy and healthy packed lunch. Simple to make. Made a half recipe. Used the red wine vinegar and recommend it. Recipe calls for a lot of celery, which adds a nice crunch, but I would probably reduce it by half next time. Thanks for sharing the recipe!

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    • on July 06, 2012

      I did not have celery. I added black olives. So good!

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    • on March 11, 2012

      DH and I liked that this salad was healthy and easy to prepare. However, we found it kind of bland for our tastes. I tried adding a little more red wine vinegar and onion. This helped a bit.

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    • on June 28, 2011

      Simple, clean and delicious! I, too, omitted the celery and used fresh basil. I also added the red wine vinegar-- delicious! Thanks for posting the recipe

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    • on November 04, 2008

      I love Moosewood so I had to try this! It didn't disappoint! I halved the recipe because I only had one can of beans but next time I'll make the full recipe. I will also try balsamic vinegar next time. Thanks!

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    • on June 27, 2008

      great recipe. very fresh and healthy tasting. I was trying to find something to make to use up extra celery. i used balsamic vinegar instead of red wine vinegar. Thanks for sharing.

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    • on June 19, 2008

    • on May 04, 2008

      Very good fresh summer salad! I only had one can of white beans, so I used I can of chickpeas as well, and it was very good. Thank you!!!

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    • on January 31, 2008

      This was soooo good! I didn't have canellini beans, so had to use kidney beans. I also used the canned tomaotes and optional splash of red wine vinegar.

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    • on August 18, 2007

      I have yet to try a Moosewood recipe I don't like! This one is no exception. I halved the recipe (not sure if DH will eat it). It is a little garlicy, but good. I added the red wine vinegar. It wouldn't be the same without it. I really like the celery in there. Gives it a nice crunch. Yum. Thanks for sharing.

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    • on August 08, 2007

      I am rating this 4 stars because I liked it, but didn't love it. That doesnt mean there is anything wrong with the salad though! Salad has a delightful citrus taste with the smoothness of the beans and crunchiness of the celery. I can't taste the vinegar and may put in more next time I make this. I diced the celery really small because I dont like it either, but it does give it a nice crunch. I followed the recipe to the "t". This makes a nice main dish salad, which is what I will be using it for, mainly for my lunch to take to work with some toasted pita wedges to round it out. I used the fresh basil and next time I will try it with the mint. I am thinking it may give it a flavor similar to taboulleh. I also think I may add a bit of pasta to it next time. I will definitely make this recipe again. Thank you!

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    • on August 06, 2007

      This is one of my favorite Moosewood recipes, as well. It is a great dish to take along to a potluck cookout. Thank you for posting!

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    • on August 05, 2007

      This salad was totally yummy! I did include the celery, it gives the salad a wonderful crunch. I used the fresh basil. Instead of combining all the ingredients together, I mixed the lemon juice, olive oil, garlic, vinegar and salt and pepper in a separate bowl and poured it over the salad. It worked well. I will make this again. Thanks for posting, death_by_parsnip. Sue

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    • on July 19, 2007

      Enjoyed the refreshing taste of this dish. By all means use garden-fresh tomatoes!

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    • on August 16, 2006

      Nice change from the green salads. I used one can chick peas and once can navy beans.

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    Nutritional Facts for Moosewood White Bean and Tomato Salad

    Serving Size: 1 (287 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 179.9
     
    Calories from Fat 49
    27%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 424.5 mg
    17%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 8.7 g
    34%
    Sugars 5.2 g
    21%
    Protein 8.3 g
    16%
    Detailed Nutrition Values About Nutrition Info

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