Three Bean and Tomato Salad

Three Bean and Tomato Salad-1-8 Summer days are here to be enjoyed again, and I’m sure they are especially appreciated by all you northern folks:). Summer is the time for picnics, barbecues and lots of outdoor activities. This Three Bean and Tomato Salad is perfect in so many ways: 1. You can make it ahead of time. 2. It’s a perfect combination of bright and fresh flavors and textures and is also very hearty and filling. 3. You can serve the salad both cold and at room temperature.  4. You can pack up the leftovers and take them with you to work. I’m sure this salad will be coming along in our cooler to parks and beaches all summer as well as in my lunchbox for work.

Ingredients:

4 cups green beans, cut into 1 inch pieces

1 can (15 oz) chick peas (also called garbanzo beans)

1 can (15 oz) white navy beans (or northern beans)

3 tomatoes, seeded and chopped

1 shallot, sliced

1 garlic clove, minced

1 celery stalk, minced

1/4 cup roasted red pepper, julienned

1/4 cup olive oil or sunflower oil

1 Tablespoon sherry vinegar (red wine vinegar)

2 teaspoons sugar or honey

1 teaspoon dry mustard

salt, pepper

1 Tablespoon fresh parsley, minced

1 Tablespoon green onions, sliced

Instructions: Three Bean and Tomato Salad-1-2

Cook the green beans in a pot of salted boiling water for about 5 minutes, until the beans are tender but still vibrantly green. Drain the beans and place them in a bowl full of ice water to cool off immediately. Three Bean and Tomato Salad-1 Meanwhile, rinse the canned beans until the water runs clear. Three Bean and Tomato Salad-1-3 Combine the beans, tomatoes, shallot, garlic, celery and roasted red pepper in a large bowl. Three Bean and Tomato Salad-1-4 Whisk the olive oil, vinegar, sugar mustard until smooth. Three Bean and Tomato Salad-1-5 Add the dressing to the salad along with the fresh herbs. Three Bean and Tomato Salad-1-6 Season with salt and pepper. Mix gently to combine. Three Bean and Tomato Salad-1-7 Store the salad in the refrigerator. The salad can be served cold or at room temperature.

You can make the salad ahead of time and flavors will only get better as the salad has more time to marinate and the flavors all meld together. Three Bean and Tomato Salad-1-9

Three Bean and Tomato Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 6-8
Ingredients
  • 4 cups green beans, cut into 1 inch pieces
  • 1 can (15 oz) chick peas (also called garbanzo beans)
  • 1 can (15 oz) white navy beans (or northern beans)
  • 3 tomatoes, seeded and chopped
  • 1 shallot, sliced
  • 1 garlic clove, minced
  • 1 celery stalk, minced
  • ¼ cup roasted red pepper, julienned
  • ¼ cup olive oil or sunflower oil
  • 1 Tablespoon sherry vinegar (red wine vinegar)
  • 2 teaspoons sugar or honey
  • 1 teaspoon dry mustard
  • salt, pepper
  • 1 Tablespoon fresh parsley, minced
  • 1 Tablespoon green onions, sliced
Instructions
  1. Cook the green beans in a pot of salted boiling water for about 5 minutes, until the beans are tender but still vibrantly green. Drain the beans and place them in a bowl full of ice water to cool off immediately.
  2. Meanwhile, rinse the canned beans until the water runs clear.
  3. Combine the beans, tomatoes, shallot, garlic, celery and roasted red pepper in a large bowl.
  4. Whisk the olive oil, vinegar, sugar mustard until smooth. Add the dressing to the salad along with the fresh herbs. Season with salt and pepper. Mix gently to combine.
  5. Store the salad in the refrigerator. The salad can be served cold or at room temperature. You can make the salad ahead of time and flavors will only get better as the salad has more time to marinate and the flavors all meld together.

 
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Comments

  1. angelina howard says

    this looks great! i am always looking for recipes to take while we go on picnics with family……Got to love florida and all the sunny days! thank you once again olichka!

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