The Washington Post

Pizza Salad With Marinated White Beans

Pizza Salad With Marinated White Beans 6.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Aug 28, 2021

This recipe proves that even canned beans can take on a ton of flavor from a marinade, which does double duty as the dressing. To make it vegan, substitute baked tofu for the mozzarella and leave out the Parmesan, or choose a vegan version such as the Violife brand.

Active time: 15 mins; Total time: 45 mins (or up to overnight for marinating beans)

Make Ahead: The beans can be refrigerated for up to 5 days before assembling the salad.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • For the marinated beans
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove, halved
  • Fine sea salt
  • Freshly ground black pepper
  • 8 fresh basil leaves, chopped, or 1 rosemary sprig, left whole
  • Pinch crushed red pepper flakes
  • 3 cups cooked white beans, such as cranberry, cannellini, or great northern, or two (15-ounce) cans, rinsed and drained
  • For the salad
  • 5 ounces lettuce, such as bibb, little gem or baby greens of your choice (about 8 cups)
  • 1 pint quartered or sliced tomatoes, preferably grape or ripe heirlooms
  • 1 large shallot (3 ounces), thinly sliced
  • 6 ounces bocconcini (small mozzarella balls) or 1/2-inch cubes fresh mozzarella
  • 1/2 cup (2 ounces) shaved Parmesan cheese
  • 8 large fresh basil leaves, chopped

Directions

Make the marinated beans: In a small skillet over medium heat, whisk together the olive oil, vinegar, garlic, salt, black pepper, basil and red pepper flakes. Toss in the beans, bring the mixture to a simmer, then remove from the heat, transfer to a bowl, and let come to room temperature, about 30 minutes. (If desired, cover and refrigerate overnight or up to 5 days.)

Make the salad: In a large shallow bowl, toss together the lettuce, tomatoes, shallot, mozzarella, Parmesan and basil. Toss in the beans with their marinade and serve.

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Recipe Source

Adapted from “The Weekday Vegetarians” by Jenny Rosenstrach (Clarkson Potter, 2021).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (a generous 1 3/4 cups): 357


% Daily Values*

Total Fat: 21g 32%

Saturated Fat: 7g 35%

Cholesterol: 23mg 8%

Sodium: 226mg 9%

Total Carbohydrates: 28g 9%

Dietary Fiber: 7g 28%

Sugar: 3g

Protein: 18g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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