Food & Cooking Recipes Salad Recipes White Bean and Tomato Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 14 Look for different sizes, colors, and varieties of tomatoes for the most interesting and delicious salad. Ingredients 1 ½ pounds dried French navy or great Northern beans 2 teaspoons salt 2 medium leeks, white and pale-green parts only 1 small fennel bulb ½ cup plus 2 tablespoons olive oil 1 small red onion, coarsely chopped 2 cucumbers, peeled, seeded, and diced 1 bunch fresh chives, finely chopped 1 bunch fresh oregano, finely chopped ½ bunch fresh flat-leaf parsley, leaves only ½ cup freshly squeezed lemon juice, (4 lemons) 1 teaspoon freshly ground black pepper 5 tomatoes, (1 ¾ pounds), each cut into 8 wedges Directions Place beans and 2 1/2 quarts water in a medium stockpot; set over high heat. Bring to a boil, then reduce to a simmer. When beans are almost done, add 1 teaspoon salt. Continue cooking until beans are tender, about 1 hour. Drain beans in a colander. Transfer to a large bowl, and set aside. Cut leeks in half lengthwise, and place under running water to remove dirt between the layers. Pat dry, and cut leeks crosswise into 1/8-inch-thick slices. Cut fennel bulb in half lengthwise, and remove core. Cut into 1-inch wedges, and cut crosswise into 1/8-inch-thick slices, including stalks. Heat a medium saute pan over medium-high heat, and add 2 tablespoons olive oil. Add leeks and fennel, and cook until tender, 4 to 5 minutes. Remove from heat, and add to the reserved beans. Add red onion, cucumbers, chives, oregano, and parsley; toss to combine. Add remaining 1/2 cup olive oil and the lemon juice, remaining teaspoon salt, and pepper; toss to combine. Arrange tomato wedges around the border of a large platter. Spoon the bean mixture into the center of the platter; serve. Cook's Notes Heirloom tomatoes, such as Brandywine, German Striped, and Green Zebra, make a particularly colorful platter, but any combination of tomatoes may be used. Print