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All public Recipes -> Salad -> Herbed Bean and Fresh Tomato Salad
Herbed Bean and Fresh Tomato Salad
| Description: | Whether you’re looking for a fresh-tasting appetizer to be split among friends or a deliciously, light lunch, these bean-topped tomato halves are the perfect summer dish. As a great protein source, canned cannellini beans make this a great vegetarian entrée, too. | |
| Time: | 20 min (20 min to prepare, 0 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | American | |
| Number of Servings: | 8 | |
| Ingredients: | ||
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1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 clove garlic clove, minced 1 pinch Kosher salt and freshly ground black pepper, to taste 2 can (15 ounces each) cannellini beans, drained and rinsed 1 can (16 ounces) sliced, ripe olives, drained 1 can (4 ounces) diced mild green chiles, drained 1/2 medium onion, chopped 1/4 cup chopped celery 1/4 cup chopped red or green bell pepper 1/4 cup chopped, fresh Italian flat-leaf parsley 1 tablespoon chopped, fresh oregano 4 large ripe tomatoes (about 2 1/2 pounds) |
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| Directions: | ||
| Whisk oil, vinegar, garlic, salt and pepper in a large bowl. Toss in beans, olives, chiles, onion, celery, bell pepper, parsley and oregano. Cover and refrigerate at least 30 minutes to blend flavors. To serve, halve the tomatoes through their stem ends, and cut out the cores. Cut the halves crosswise into 1/2-inch thick slices. Arrange tomatoes on a large, deep platter and sprinkle with salt and pepper. Spoon bean salad over tomatoes and serve. |
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| Notes: | ||
| * Daily Value | ||
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