New This Month

White Bean Salad with Carrots and Tomatoes

Our Mediterranean-style white bean salad is emboldened with red wine vinegar and thyme; pair it with a soft cheese and spicy, dried sausage.

  • Servings: 6

Source: Martha Stewart Living, June 2005


  • 1 cup dried white beans, such as navy
  • 2 medium carrots, peeled and cut into 1/4-inch dice
  • 1 small red onion, finely chopped
  • 1 cup grape tomatoes, halved lengthwise
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon sugar
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper


  1. Put beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.

  2. Transfer beans to a medium saucepan; cover with cold water by 1 1/2 inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate 15 minutes.

  3. Add carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together vinegar, thyme, sugar, oil, and 1/2 teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss vinaigrette with bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.

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