Tomato Salad With Red Beans
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ripe sweet tomatoes, preferably a combination of red, green and yellow heirlooms
- Fleur de sel or coarse sea salt
- 1½cups cooked red or pink beans (1 15-ounce can, drained and rinsed)
- ½cup finely diced celery
- 1small garlic clove, puréed in a mortar and pestle or put through a press
- 2ounces crumbled feta (about ½ cup), plus additional for garnish
- 2tablespoons chopped fresh mint, plus additional for garnish
- 2tablespoons sherry vinegar
- ¼cup extra-virgin olive oil
- 3 to 4cups baby arugula (optional)
- 12barley rusks or 12 small but fairly thick slices toasted whole wheat country bread
Nutritional analysis per serving (6 servings)
537 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 79 grams carbohydrates; 19 grams dietary fiber; 7 grams sugars; 29 grams protein; 718 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut tomatoes into wedges. If tomatoes are very large, cut wedges in half across the middle. In a large bowl, toss tomatoes with salt, beans, celery, garlic, feta, mint, vinegar and olive oil. Mixture will become quite juicy quickly if tomatoes are ripe.
- Step 2
Line a platter or plates with arugula and arrange rusks or toasted bread on top. Use 2 pieces of bread per serving. Top with tomatoes and juices. Garnish with additional feta and mint, and serve.
- Salad can be prepped ahead but do not salt or toss with dressing until shortly before serving or tomatoes will release too much juice.
Private Notes
Comments
Like some others, I was doubtful as to how this would taste but I had everything on hand so we made it last week. Since then it's been lunch or dinner several other times. The flavors are excellent and it's a great meat free meal. The sherry vinegar and mint really make this outstanding.
I cannot stop eating this! I serve it over toasted challah but otherwise make it exactly as written (no arugula). Delicious.
This was a surprise for me. I wasn't really sure it would taste ok. Well, it tasted great! It was a very nice change.
I used red beans. Used 3 cloves of garlic left out the mint cause I didn't have it. It went over really well. Will make again and again
I was surprised how good this was! I was looking for recipes to use the plethora of wonderful tomatoes in our garden. The recipe came together in no time and made a great summer meal without turning the stove on. No arugula or salad greens at all - didn't need it.
Delicious- used Papa de Rola beans from Rancho Gordo. Cannot wait to try again when my own tomatoes ripen!
So delicious. The combination of celery, mint, and feta with tomatoes from the garden was perfect. A keeper we'll return to every summer.
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