Tomato Salad With Red Beans

5.0(256)

This colorful tomato salad is bulked up with red or pink beans. But it’s not a bean salad with tomatoes; it’s a tomato salad with beans. I added celery to the mix for its crunchy texture, which is nice against both the juicy tomatoes and the soft beans, and because I love its herbal, crisp and refreshing flavor.

by Martha Rose Shulman

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Easy, Quick

Servings

6 servings

Total time

10 min

Calories / serving

537 kcal

Ingredients (11)

serves

2 pounds ripe sweet tomatoes, preferably a combination of red, green and yellow heirloomstomato
Fleur de sel or coarse sea saltsalt
1 1/2 cups cooked red or pink beans (1 15-ounce can, drained and rinsed)
1/2 cup finely diced celerycelery
1 small garlic clove, puréed in a mortar and pestle or put through a pressgarlic
2 ounces crumbled feta (about 1/2 cup), plus additional for garnish
2 tablespoons chopped fresh mint, plus additional for garnishmint
2 tablespoons sherry vinegarsherry-vinegar
1/4 cup extra-virgin olive oilolive-oil
3 to 4 cups baby arugula (optional)arugula
12 barley rusks or 12 small but fairly thick slices toasted whole wheat country breadbread

Instructions (2 steps)

01Cut 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.

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Rich recipe — supports nutrition-aware planning.