Tomato Salad With Red Beans Recipes

TOMATO GREEN BEAN SALAD WITH WHEAT BERRIES

Steps:

• Place the wheat berries and 1 teaspoon salt in a medium saucepan. Add 5 cups of water and bring to a boil, then cover and reduce to a simmer. Cook, undisturbed, for 1 1/2 hours. Uncover and continue to cook until the water has evaporated and the wheat berries are softened with just a little bite to them, about 30 minutes more. Stir in the butter and a good amount of black pepper and set aside.
• Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water. Add the beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Use a slotted spoon to remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain and set aside.
• Combine the honey, sherry vinegar, zest of 1 lime, juice of all the limes, 1 teaspoon salt and a good amount of black pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Add the tomatoes, garlic, jalapeno, onion, green beans, 1 teaspoon salt and a few grinds of black pepper and toss until well combined. Set aside for at least 30 minutes, or until the wheat berries are done cooking. Fold the basil and mint into the bowl.
• Spoon the wheat berries into the bottom of a serving bowl or platter, then use a slotted spoon to spoon the tomato mixture over the top. Sprinkle with a little more salt and serve with the juices left in the bowl, if desired.

TOMATO SALAD WITH RICOTTA, BROAD BEANS & SALSA VERDE

Steps:

• Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.
• Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity - it needs to be punchy without losing the grassy, fresh flavour of the herbs.
• Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.
• Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.

GREEN BEAN AND TOMATO SALAD

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.

"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO

Steps:

• Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

KIDNEY BEAN, RED ONION AND TOMATO SALAD

Steps:

• In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
• Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.

ISRAELI COUSCOUS, BEAN AND TOMATO SALAD

Steps:

• In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
• Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
• Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.

WHITE BEAN TOMATO SALAD

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.

CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD

Steps:

• Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.

CHERRY TOMATO AND WHITE BEAN SALAD

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.