White Bean Salad with Tomatoes and Crisped Sage - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Moira Hodgson
The crisped sage leaves are an unusual and impressive garnish. For the best flavor, serve at room temperature.
Ingredients
- 1 lb. dry beans (white, navy, or cannellini)
- kosher salt and freshly ground black pepper
- 2 clove garlic
- 1 tbsp. Dijon mustard
- 2 tbsp. white wine vinegar
- 1/3 c. extra-virgin olive oil
- 6 plum tomatoes
- 1 small red onion
- canola or grapeseed oil
- 1 bunch sage
Instructions
- Place beans in a large pot and fill with just enough water to cover. Simmer until beans are tender, 1 to 1 1/2 hours. Just before they’re done cooking, season beans with 1/2 teaspoon salt and 1/4 teaspoon pepper (if you season any sooner, skins of beans may split and centers may harden). Drain, if necessary, and transfer to a large bowl.
- Meanwhile, with a mortar and pestle, crush garlic and 1 teaspoon salt until a paste forms. Add mustard and mix well. Add vinegar. Gradually whisk in olive oil until a smooth emulsion forms. Pour mixture over beans while still warm. Add tomatoes and onion; toss to coat and set aside.
- Pour in enough canola or grapeseed oil to cover the bottom of a large skillet and place over medium-high heat until oil is very hot but not smoking. Add sage leaves in 1 layer, sprinkle with salt, and fry lightly until crisp, about 2 minutes. (If leaves are crowded, fry in batches.) With a slotted spoon, remove to a plate covered with paper towels; let drain.
- Sample salad and adjust seasoning to taste. Sprinkle with sage leaves just before serving.
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