Simple White Bean Salad

A few weeks ago, my friend Sandy texted me a recipe for a white bean salad. She told me she had been making it for her grandchildren and thought my kids would like it, too.

The recipe called for making a simple dressing, a mix of diced sun-dried tomatoes, vinegar, salt, olive oil, and a splash of the sun-dried tomato-infused oil from the jar. From there, you add two cans of beans, diced red onion, fresh basil, and Manchego cheese.

It sounded simple enough, so I gave it a go, adding some vegetables I had on hand: fresh corn, diced raw zucchini, sliced scallions, and a minced jalapeño.

The combination of the vegetables with the beans, herbs, and the bright, acidic dressing almost pushed the salad into salsa territory. I found it addictive, and as I tasted it, seasoning it with more salt and vinegar until it tasted just right, I kept wondering: When and why did I stop using sun-dried tomatoes?

The fresh summer produce of course brings lots of flavor and texture here, but it’s the dressing — the deep concentrated tomato flavor, both sweet and tangy — that makes this salad.

Friends! I’m excited. This time of year I’m always looking for simple, make-ahead salads to pull out at the dinner hour. This one is just that, and I think it’s something I’ll build on as the months go on, changing it based on the season and what’s available: fresh cherry tomatoes, blistered poblano peppers, roasted sweet potatoes and red onions. The possibilities are endless.

I can’t wait to see where you take this one.

PS: Sun-Dried Tomato Pesto

How to Make a Bean Salad, Step by Step

First, gather your dressing ingredients: olive oil, white balsamic (or other vinegar), sun-dried tomatoes, salt, and garlic.

Combine all of the ingredients in a bowl, then whisk to combine.

Then gather the other ingredients: white beans, red onion, corn, jalapeño (optional), and zucchini.

Dice the zucchini — no need to cook it.

And remove the corn from the cob:

Gather some herbs. The original recipe calls for basil, which I think works beautifully here, but if you have a ton of parsley on hand, it would work well here, too. I love scallions in these sorts of salads, so I’ve been adding them here, too.

Drain and rinse the beans, then…

… drop them into the dressing.

Season the beans generously with salt, then add the other ingredients and…

… toss to combine. Add the chopped fresh basil or parsley.

Toss again. Taste, and adjust as needed with more salt, vinegar, or oil to taste.

Serve immediately…

… or pack into storage containers for the week ahead. This salad gets better as it sits, so don’t be afraid to make it ahead of time.

Description

Adapted from a recipe my friend Sandy sent to me.

Notes:

• Beans : As recommended by my friend Sandy, I’ve been buying small white beans, often labeled as habichuelas blancas — they’re smaller than Great Northern, Cannellini, and some varieties of Navy beans (as far as I can tell).

• Salt: I use Diamond Crystal. If you are using Morton, you may need to use less. Start with 1 teaspoon, and add more to taste.

• Cheese: The original recipe calls for diced Manchego cheese, but I find I like it just as much without any cheese. If you like the idea of cheese here, however, add 1/2 to 1 cup of small-diced cubes of Manchego or other cheese.

• 1/3 cup sun-dried tomatoes, oil-packed, finely diced + 2 tablespoons of the oil from the jar

• 1 clove garlic, finely minced or grated on a microplane

• kosher salt, see notes

• 1/4 cup white balsamic vinegar, plus more to taste

• 1/4 cup extra-virgin olive oil

• two 15 -oz cans of small white beans, see notes, drained and rinsed

• 2 ears corns, shucked

• 1 small zucchini, finely diced to yield 2 cups

• 1/2 cup finely diced red onion

• 3 to 4 scallions, thinly sliced to yield 1 cup

• 1 jalapeño, seeded and finely diced, optional

• fresh basil or parsley, finely chopped to yield 1/2 to 1 cup

1. In a large bowl, whisk together the sun-dried tomatoes, garlic, and vinegar with a pinch of salt. Add the olive oil and the 2 tablespoons of sun-dried tomato oil and whisk to combine.
2. Add the drained and rinsed white beans and season with 2 teaspoons of kosher salt.
3. Strip the kernels from the cob: Line a large, wide bowl with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel, and with your other hand, use a chef’s knife to cut off two to three rows of kernels at a time by sliding the knife down the cob.
4. Add the corn to the bowl along with the zucchini, red onion, scallions, and jalapeño, if using. Toss to combine. Taste and adjust with more salt and vinegar to taste. I consistently have been adding another tablespoon of vinegar and a pinch more salt, too.
5. Add the fresh herbs, toss one last time, and serve immediately or pack into storage containers. Store in the fridge for up to 1 week.

• Prep Time: 30 minutes
• Category: Side Dish
• Method: No-cook
• Cuisine: American

A few weeks ago, my friend Sandy texted me a recipe for a white bean salad. She told me she had been making it for her grandchildren and thought my kids would like it, too.

The recipe called for making a simple dressing, a mix of diced sun-dried tomatoes, vinegar, salt, olive oil, and a splash of the sun-dried tomato-infused oil from the jar. From there, you add two cans of beans, diced red onion, fresh basil, and Manchego cheese.

It sounded simple enough, so I gave it a go, adding some vegetables I had on hand: fresh corn, diced raw zucchini, sliced scallions, and a minced jalapeño.

The combination of the vegetables with the beans, herbs, and the bright, acidic dressing almost pushed the salad into salsa territory. I found it addictive, and as I tasted it, seasoning it with more salt and vinegar until it tasted just right, I kept wondering: When and why did I stop using sun-dried tomatoes?

The fresh summer produce of course brings lots of flavor and texture here, but it’s the dressing — the deep concentrated tomato flavor, both sweet and tangy — that makes this salad.

Friends! I’m excited. This time of year I’m always looking for simple, make-ahead salads to pull out at the dinner hour. This one is just that, and I think it’s something I’ll build on as the months go on, changing it based on the season and what’s available: fresh cherry tomatoes, blistered poblano peppers, roasted sweet potatoes and red onions. The possibilities are endless.

I can’t wait to see where you take this one.

PS: Sun-Dried Tomato Pesto

How to Make a Bean Salad, Step by Step

First, gather your dressing ingredients: olive oil, white balsamic (or other vinegar), sun-dried tomatoes, salt, and garlic.

Combine all of the ingredients in a bowl, then whisk to combine.

Then gather the other ingredients: white beans, red onion, corn, jalapeño (optional), and zucchini.

Dice the zucchini — no need to cook it.

And remove the corn from the cob:

Gather some herbs. The original recipe calls for basil, which I think works beautifully here, but if you have a ton of parsley on hand, it would work well here, too. I love scallions in these sorts of salads, so I’ve been adding them here, too.

Drain and rinse the beans, then…

… drop them into the dressing.

Season the beans generously with salt, then add the other ingredients and…

… toss to combine. Add the chopped fresh basil or parsley.

Toss again. Taste, and adjust as needed with more salt, vinegar, or oil to taste.

Serve immediately…

… or pack into storage containers for the week ahead. This salad gets better as it sits, so don’t be afraid to make it ahead of time.

Description

Adapted from a recipe my friend Sandy sent to me.

Notes:

• Beans : As recommended by my friend Sandy, I’ve been buying small white beans, often labeled as habichuelas blancas — they’re smaller than Great Northern, Cannellini, and some varieties of Navy beans (as far as I can tell).

• Salt: I use Diamond Crystal. If you are using Morton, you may need to use less. Start with 1 teaspoon, and add more to taste.

• Cheese: The original recipe calls for diced Manchego cheese, but I find I like it just as much without any cheese. If you like the idea of cheese here, however, add 1/2 to 1 cup of small-diced cubes of Manchego or other cheese.

• 1/3 cup sun-dried tomatoes, oil-packed, finely diced + 2 tablespoons of the oil from the jar

• 1 clove garlic, finely minced or grated on a microplane

• kosher salt, see notes

• 1/4 cup white balsamic vinegar, plus more to taste

• 1/4 cup extra-virgin olive oil

• two 15 -oz cans of small white beans, see notes, drained and rinsed

• 2 ears corns, shucked

• 1 small zucchini, finely diced to yield 2 cups

• 1/2 cup finely diced red onion

• 3 to 4 scallions, thinly sliced to yield 1 cup

• 1 jalapeño, seeded and finely diced, optional

• fresh basil or parsley, finely chopped to yield 1/2 to 1 cup

1. In a large bowl, whisk together the sun-dried tomatoes, garlic, and vinegar with a pinch of salt. Add the olive oil and the 2 tablespoons of sun-dried tomato oil and whisk to combine.
2. Add the drained and rinsed white beans and season with 2 teaspoons of kosher salt.
3. Strip the kernels from the cob: Line a large, wide bowl with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel, and with your other hand, use a chef’s knife to cut off two to three rows of kernels at a time by sliding the knife down the cob.
4. Add the corn to the bowl along with the zucchini, red onion, scallions, and jalapeño, if using. Toss to combine. Taste and adjust with more salt and vinegar to taste. I consistently have been adding another tablespoon of vinegar and a pinch more salt, too.
5. Add the fresh herbs, toss one last time, and serve immediately or pack into storage containers. Store in the fridge for up to 1 week.

• Prep Time: 30 minutes
• Category: Side Dish
• Method: no-cook
• Cuisine: American

Description

Adapted from a recipe my friend Sandy sent to me.

Notes:

• Beans : As recommended by my friend Sandy, I’ve been buying small white beans, often labeled as habichuelas blancas — they’re smaller than Great Northern, Cannellini, and some varieties of Navy beans (as far as I can tell).

• Salt: I use Diamond Crystal. If you are using Morton, you may need to use less. Start with 1 teaspoon, and add more to taste.

• Cheese: The original recipe calls for diced Manchego cheese, but I find I like it just as much without any cheese. If you like the idea of cheese here, however, add 1/2 to 1 cup of small-diced cubes of Manchego or other cheese.

• 1/3 cup sun-dried tomatoes, oil-packed, finely diced + 2 tablespoons of the oil from the jar

• 1 clove garlic, finely minced or grated on a microplane

• kosher salt, see notes

• 1/4 cup white balsamic vinegar, plus more to taste

• 1/4 cup extra-virgin olive oil

• two 15 -oz cans of small white beans, see notes, drained and rinsed

• 2 ears corns, shucked

• 1 small zucchini, finely diced to yield 2 cups

• 1/2 cup finely diced red onion

• 3 to 4 scallions, thinly sliced to yield 1 cup

• 1 jalapeño, seeded and finely diced, optional

• fresh basil or parsley, finely chopped to yield 1/2 to 1 cup

1. In a large bowl, whisk together the sun-dried tomatoes, garlic, and vinegar with a pinch of salt. Add the olive oil and the 2 tablespoons of sun-dried tomato oil and whisk to combine.
2. Add the drained and rinsed white beans and season with 2 teaspoons of kosher salt.
3. Strip the kernels from the cob: Line a large, wide bowl with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel, and with your other hand, use a chef’s knife to cut off two to three rows of kernels at a time by sliding the knife down the cob.
4. Add the corn to the bowl along with the zucchini, red onion, scallions, and jalapeño, if using. Toss to combine. Taste and adjust with more salt and vinegar to taste. I consistently have been adding another tablespoon of vinegar and a pinch more salt, too.
5. Add the fresh herbs, toss one last time, and serve immediately or pack into storage containers. Store in the fridge for up to 1 week.

• Prep Time: 30 minutes
• Category: Side Dish
• Method: no-cook
• Cuisine: American

Find it online : https://alexandracooks.com/2023/07/15/simple-white-bean-salad/

Soft-crumbed with a nice chew, these no-knead pretzel rolls are perfect for sandwiches of all kinds: egg and cheese, turkey and brie, roasted vegetables and mozzarella. The dough takes no time to mix together, and time does the work from there. Simple and delicious!

Upon discovering that my children love pretzel rolls, I set out to make them from scratch, using this favorite soft pretzel recipe as a starting point. After several experiments, I created what I was looking for: a soft-crumbed but sturdy roll, with a crisp but tender, very pretzel-y tasting crust.

To adapt the pretzel recipe to work for rolls, I increased the water, reduced the yeast, and employed a long, slow rise. I like to mix the dough in the evening, shape the rolls in the morning, then boil and bake them around lunchtime, but you can make the timeline work for your schedule. See the recipe box for guidance.

Friends, these pretzel rolls are irresistible. My children favor eating them on their own without any spreads or fillings, but I love them for a sandwich: pesto, tomato, and mozzarella in the summer; leftover turkey and ham around the holidays; and fried or scrambled eggs with bacon year-round. Find step-by-step instructions below.

How to Make Pretzel Rolls, Step by Step

First, gather your ingredients:

Whisk together the flour, salt, sugar, and instant yeast:

Then add the water and olive oil:

Using a spatula, mix until a shaggy dough forms:

Knead briefly with your hands just until a sticky dough ball forms:

Cover the bowl tightly with a lid:

And let rise at room temperature for 8-10 hours or until doubled in volume:

Turn the dough out onto a lightly floured work surface:

Divide the dough into 10 portions. Use as scale if you want evenly shaped rolls:

Ball up each portion:

Then transfer to a lightly floured, roomy vessel to proof:

I love these DoughMate lidded containers and can’t recommend them enough if you have the space. If you don’t, use two 9×13-inch pans and cover with plastic wrap to ensure the dough balls don’t try out as they proof:

Four to five hours later or when the dough balls have doubled in volume…

… it’s game time! Preheat your oven to 400ºF. Line a sheet pan with parchment paper. Fill a large pot with 8 cups of water and bring to a boil:

Add 1/2 cup of baking soda to the pot and stir to dissolve:

Working with one ball at a time, carefully lower it into the pot, flip it once or twice to submerge, then transfer it to the sheet pan:

Once you’ve dunked five dough balls in the hot water, brush each with melted butter and sprinkle generously with flaky sea salt:

Use a sharp blade to make two slashes:

Then transfer to the oven for 22-25 minutes or until deeply golden brown:

Brush with more melted butter immediately:

Let cool briefly before halving:

Description

Soft-crumbed with a nice chew, these no-knead pretzel rolls are perfect for sandwiches of all kinds: egg and cheese, turkey and brie, roasted vegetables and mozzarella. The dough takes no time to mix together, and time does the work from there. Simple and delicious!

Adapted from this recipe for buttery soft pretzels.

Notes:

• For best results, please use a scale to measure. It is the only way to measure accurately.
• Plan ahead: These rolls require an overnight rise (or an all-day rise, 8-10 hours), a 4- to 5-hour proof, a brief boil, and a 22- to 25-minute bake.
• Faster Method: Though I have not tried this yet, if you are looking for a faster way to make these pretzel rolls, try this: use 2 teaspoons of instant yeast and lukewarm water. Let the dough rise for 2 to 3 hours initially; then let the shaped rolls proof at room temperature for at least an hour before proceeding.
• Timing Help: If you are wondering how you might make the timing work with your schedule, consider this: after the dough doubles in volume, you can deflate it, and stick the bowl in the fridge until you can tend to it. The shaped rolls similarly can be stashed in the fridge until you can tend to them. The key is letting the shaped rolls proof at room temperature sufficiently — they should be very light to the touch before boiling,
• Yeast: If you are using active-dry yeast, sprinkle it over the cold water. Let it stand for 15 minutes; then proceed with the recipe.
• Salt: If you are using Morton Kosher salt or fine sea salt, use half as much by volume or roughly 2 teaspoons. (If you are measuring by weight, use 13 grams.)
• Equipment: You’ll need a spider or a large slotted spoon to remove the dough balls from the pot of water. You’ll also need a pastry brush to brush the dough balls with melted butter. Finally, you’ll need a sharp razor blade to slash the dough.

For the dough:

• 640 grams (about 5 cups ) all-purpose flour
• 2 grams (about 1/2 teaspoon ) instant yeast, see notes above if using active-dry
• 13 grams (about 4 teaspoons ) Diamond Crystal kosher salt, see notes above
• 12 grams (about 1 tablespoon ) granulated sugar
• 450 grams (about 2 cups ) cold water
• 14 grams (about 1 tablespoon ) olive oil or neutral oil

For finishing:

• 115 grams (about 1/2 cup ) baking soda
• 8 cups water
• flaky sea salt
• 6 tablespoons melted butter

1. In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the water and oil and stir with a rubber spatula until a shaggy dough forms. Use your hands to knead the dough briefly in the bowl just until it comes together — it will be wet and sticky.
2. Cover the bowl with an airtight lid or plastic wrap and let rise until doubled in volume, 8 to 10 hours (or more or less depending on the time of year and the temperature of your kitchen).
3. Turn the dough out onto a lightly floured work surface. Use a bench scraper to portion it into 10 pieces, using flour as needed. (Note: If you want identically sized pretzel rolls, weigh your total dough, then divide by 10. Each portion should weigh roughly 112 grams.)
4. Ball up each portion: Using flour as needed, form each portion into a ball by grabbing the edges of the dough and pulling them toward the center to create a rough ball. Then flip the ball over, cup your hands around the dough, and drag it toward you, creating tension as you pull. Repeat this cupping and dragging until you have a tight ball.
5. Transfer the balled portions to a roomier, lightly floured vessel to proof: I use two of these DoughMate containers, but you could use two 9×13-inch pans or something similar. Cover the pans with an airtight lid or plastic wrap to ensure the dough balls do not dry out. Let the dough balls proof for 4 to 5 hours or until doubled in volume and very light to the touch.
6. Heat the oven to 400ºF. Line two sheet pans with parchment paper.
7. Bring the 8 cups of water to a simmer in a large pot. With the heat on low, add the baking soda and stir to dissolve. Adjust the heat so that the water is barely simmering.
8. Working with one ball at a time, carefully lift it from its proofing vessel — I like to use a bench scraper — and lower it into the water top-side down. Use a spider to flip it over immediately, then over again so that the ball is top-side down. Use the spider to remove the ball (still top-side down) and flip it onto the sheet pan top-side up. This should take no more than 30 seconds. Repeat until 5 balls have been dipped and transferred, evenly spaced, to one of the sheet pans.
9. Brush the balls with melted butter. Sprinkle generously with sea salt. Use a razor blade or sharp knife to make two slashes on the top of the dough ball — don’t worry if the dough balls deflate slightly. Transfer the pan to the oven and bake for 22 to 25 minutes or until the rolls are a deep-brown hue.
10. Remove the pan from the oven and immediately brush the hot rolls once more with melted butter.
11. Repeat with the remaining dough balls using the remaining prepared sheet pan.
12. Let cool briefly before serving or let cool completely if using for sandwiches.

• Prep Time: 18 hours
• Cook Time: 25 minutes
• Category: Bread
• Method: Oven
• Cuisine: American