Tomato Bean Salad Recipes

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CHERRY TOMATO AND WHITE BEAN SALAD



Cherry Tomato and White Bean Salad image

This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.

Provided by Lidey Heuck

Categories     brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup very thinly sliced red onion (about 1/2 a small onion)
1 1/2 teaspoons minced garlic (about 1 large clove)
2 pints cherry tomatoes, halved
1 (15-ounce can) cannellini beans, rinsed and drained
1/3 cup chopped fresh parsley
1/2 cup shaved Parmesan (about 2 ounces)

Steps:

  • In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
  • Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Steps:

  • Trim ends of beans and leave them whole.
  • Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
  • Cut away the core of each tomato, and cut it into wedges.
  • In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

BLACK BEAN, CORN AND TOMATO SALAD



Black Bean, Corn and Tomato Salad image

Provided by Food Network Kitchen

Time 2h10m

Number Of Ingredients 10

1 pound dried black beans
4 plum tomatoes, chopped
Salt
2 cups corn kernels
1/2 red onion, chopped
1 bunch cilantro, chopped
Juice of 1 lime
1/4 cup olive oil
Pepper
Cayenne

Steps:

  • In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

BUTTER BEAN & TOMATO SALAD



Butter bean & tomato salad image

This quick and easy vegan French salad combines delicious flavours - perfect summer dish

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 8

420g can butter beans , drained and rinsed
500g cherry tomato , quartered
2small green or yellow courgettes (about 300g/10oz in total), chopped into small dice
1small red onion , chopped
15-20g pack fresh coriander , chopped
2 tbsp lemon juice
3 tbsp olive oil
1 tsp ground cumin

Steps:

  • Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
  • On the day, bring the salad to room temperature and give it a good stir before serving.

Nutrition Facts : Calories 109 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium

TOMATO, TUNA, AND BEAN SALAD



Tomato, Tuna, and Bean Salad image

This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.

Provided by Marcia

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon dried dill weed
¼ teaspoon crushed garlic
¼ teaspoon white sugar
1 pinch salt
2 cups halved cherry tomatoes
1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
2 (5 ounce) cans white tuna, drained
1 cup cooked quinoa
⅓ cup chopped fresh basil
2 tablespoons chopped onion
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 20.4 g, Fiber 6.3 g, Protein 24.9 g, SaturatedFat 3.4 g, Sodium 409.1 mg, Sugar 1.6 g

WHITE BEAN-AND-TOMATO SALAD



White Bean-and-Tomato Salad image

To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 6

1 can (14 ounces) cannellini beans, rinsed and drained
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

  • In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
  • To store, refrigerate up to 1 day.

Nutrition Facts : Calories 124 g, Fat 7 g, Fiber 3 g, Protein 3 g

WHITE BEAN TOMATO SALAD



White Bean Tomato Salad image

This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2-1/2 cups diced plum tomatoes (about 1 pound)
1/4 teaspoon salt
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup finely chopped onion
1/4 cup minced fresh basil or 1-1/4 teaspoons dried basil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 garlic clove, minced
2 teaspoons olive oil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

Steps:

  • Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.

Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

THREE BEAN AND TOMATO SALAD



Three Bean and Tomato Salad image

This is not your normal three bean salad - has tomatoes and herbs added and no sugar. Wonderful to take to a potluck dinner. Delicious!

Provided by Marie

Categories     Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can garbanzo beans
1 (15 ounce) can cannellini beans
1 (15 ounce) can green beans
1 small red onion, chopped
2 medium tomatoes, chopped
1/2 cup olive oil
1 clove minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup balsamic vinegar

Steps:

  • Drain beans and rinse.
  • Combine all ingredients in a bowl; cover and let stand for several hours to marinate.
  • Serve cold.

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

Crisp-tender green beans are paired with cherry tomatoes and seasoned with onion, celery and lemon in this refreshing side dish. "There's nothing quite like a colorful salad to perk up a gray winter day," says Diane Hixon of Niceville, Florida.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound fresh green beans, trimmed
1/2 cup thinly sliced red onion
1 pint grape or cherry tomatoes, halved
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped celery

Steps:

  • Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour., Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.

Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

MOZZARELLA, TOMATO, & WHITE BEAN SALAD



Mozzarella, Tomato, & White Bean Salad image

Nice bean salad. A quick side dish to bring to a summer barbecue or party. I prefer the grape tomatoes but any favorite kind of yours will be nice.

Provided by Catcooks123

Categories     Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) can white kidney beans
8 ounces low fat mozzarella, cut in small cubes
8 ounces cherry tomatoes or 4 medium tomatoes, cut into bite-size pieces
8 leaves cut up fresh basil
lettuce
1/3 cup olive oil
2 tablespoons balsamic vinegar
Lawry's Seasoned Salt
fresh ground pepper

Steps:

  • Cut up the cheese and tomatoes if nessary.
  • Rinse the beans In cold water very well, carefully drain.
  • Place these ingredients in a bowl with some of the basil.
  • (save some for garnish) Whip together dressing ingredients.
  • add to bowl blend with care not to break up the beans.
  • Taste and add more seasoning if necessary.
  • Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
  • Spot basil around for garnish.
  • A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.

Nutrition Facts : Calories 419.2, Fat 27.9, SaturatedFat 8.4, Cholesterol 36.4, Sodium 693.2, Carbohydrate 22.3, Fiber 6.9, Sugar 5.9, Protein 20.4

TOMATO SALAD WITH ITALIAN BEANS



Tomato Salad with Italian Beans image

Toss plum tomatoes with white and green beans to make this tomato salad. Parmesan and Italian dressing finish this Tomato Salad with Italian Beans recipe. .

Provided by My Food and Family

Categories     Beans

Time 1h15m

Yield 8 servings, 2/3 cup each

Number Of Ingredients 6

2 cans (15 oz. each) white beans, rinsed
2 cups cut fresh green beans (1 inch pieces)
6 plum tomatoes (1 lb.), chopped
1/2 cup KRAFT Lite House Italian Dressing
2 Tbsp. chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Combine beans, tomatoes and dressing.
  • Refrigerate 1 hour.
  • Top with basil and cheese just before serving.

Nutrition Facts : Calories 290, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 19 g, Sugar 0 g, Protein 17 g

CORN, TOMATO AND BEAN SALAD



Corn, Tomato and Bean Salad image

Categories     Salad     Bean     Tomato     Vegetable     High Fiber     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 cups fresh corn kernels or frozen, thawed
1 15- to 16-ounce can kidney or pinto beans, rinsed, drained
1 cup chopped seeded plum tomatoes
1/4 cup chopped onion
1/4 cup chopped fresh basil
2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 large garlic cloves, minced

Steps:

  • Combine corn, beans, tomatoes, onion and basil in large bowl.
  • Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)

TOMATO, BASIL, AND WHITE-BEAN SALAD



Tomato, Basil, and White-Bean Salad image

Summery white-bean salad with tomatoes and basil stands in for more predictable side dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 7

2 cans (19 ounces each) cannellini beans, drained and rinsed
1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-inch pieces
1 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 small garlic cloves, minced

Steps:

  • Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
  • Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

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