Creole Tomato and White Bean Salad
Issue date:
June, 2006
Louisiana Cookin
Servings:
Serves 6 Traditionally, white navy beans and red kidney beans are cooked every Monday in Cajun Country. Our love of beans helped inspire this dish, which was created in Bayou Teche.
- 1 can white navy beans (19 ounces)
- 1/2 cup minced ham
- 1/2 cup minced Bermuda onions
- 1/2 cup minced celery
- 1/4 cup minced red bell pepper
- 1/4 cup chopped parsley
- 1 teaspoon minced garlic
- 1 teaspoon chopped thyme
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and cracked pepper, to taste
- Louisiana hot sauce, to taste
- 6 small Creole tomatoes
Recipe photo:
Instructions:
Drain and rinse beans well. In a large mixing bowl, blend together beans, ham, onions, celery, bell peppers, parsley, garlic and thyme. Mix in olive oil and vinegar. Season to taste with salt, pepper and hot sauce.
Cover and refrigerate a minimum of 6 hours. Approximately 2 hours before serving, remove beans from refrigerator and allow to reach room temperature, stirring occasionally. When ready to serve, cut top off each tomato. Using a teaspoon, scoop out pulp, removing as many seeds as possible.
Mince pulp and stir thoroughly into bean mixture. Adjust seasonings if necessary. Lightly season inside of tomatoes with salt and pepper. Carefully spoon salad mixture evenly into tomatoes.
Serve on a nest of decorative lettuces.
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