Herbed Bean and Fresh Tomato Salad
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1⁄3 cup extra-virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 garlic clove, minced
- kosher salt and freshly ground black pepper, to taste
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 (16 ounce) can olives, sliced, ripe drained
- 1 (4 ounce) can canned sliced green chiles, dicedmild drained
- 1⁄2 medium onion, chopped
- 1⁄4 cup chopped celery
- 1⁄4 cup red bell pepper, chopped (or green)
- 1⁄4 cup chopped fresh Italian flat-leaf parsley
- 1 tablespoon chopped fresh oregano
- 4 large ripe tomatoes (about 2 1/2 pounds)
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.
- Nutritional Information Per Serving: Calories 240; Total fat 16g; Saturated fat 2g; Cholesterol 0mg; Sodium 700mg; Carbohydrate 22g; Fiber 7g; Protein 5g; Vitamin A 15%DV*; Vitamin C 30%DV; Calcium 10%DV; Iron 20%DV.
- * Daily Value.
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