White Bean, Garlic, and Tomato Salsa – a delicious recipe with garlic, white beans, tomatoes, sweet onion, basil, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 400F.
2
Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly.
3
Roast garlic in middle of oven 30 minutes, or until soft.
4
Unwrap garlic and cool slightly.
5
Peel skins from each clove and in a bowl with a fork mash garlic pulp until smooth.
6
Rinse and drain enough beans to measure 1 cup, reserving remainder for another use, and add to garlic.
7
Cut 2 tomatoes into 1/4-inch dice and add to beans.
8
Quarter remaining tomato and in a blender or food processor puree until smooth.
9
Add puree to bean mixture.
10
Finely chop onion and basil and add to bean mixture with lemon juice, tossing to combine.
11
Season salsa with salt and pepper.
12
Salsa may be made 1 hour ahead and chilled, covered.
324
kcal
Calories
71
g
Carbs
14
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 head garlic, a 16-ounce can small white beans such as navy, 3 medium vine-ripened tomatoes (about 1 1/4 pounds), 1 small sweet onion such as Vidalia, and more.
Yes, White Bean, Garlic, and Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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