Bloody-Mary tomato and white-bean salad

Three days cold; best the first day. Bring toward cool room temperature and refresh with lemon and parsley.

• Cherry tomatoes4 cups
• Cannellini beans2 can
• Celery4 stalk
• Lemon2 ea
• Flat-leaf parsley0.25 cups
• Prepared horseradish1 tbsp
• Red onion2 ea
• Dijon mustard0.5 tbsp
• Hot sauce0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for bloody-mary tomato and white-bean salad, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Holds about 120 minutes once finished. After that, quality drops — do not invent extra time.
6. Leftover route: Three days cold; best the first day. Bring toward cool room temperature and refresh with lemon and parsley.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.