Tomato Salad With Red Beans

By Martha Rose Shulman

Tomato Salad With Red Beans
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(253)
Comments
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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.

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Ingredients

Yield:6 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

Tip
  • Salad can be prepped ahead but do not salt or toss with dressing until shortly before serving or tomatoes will release too much juice.

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Ratings

5 out of 5
253 user ratings
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Comments

Jara

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.

April

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

Becky

I cannot stop eating this! I serve it over toasted challah but otherwise make it exactly as written (no arugula). Delicious.

Jens

Ok, I was skeptical but this was amazing. I cooked dried cranberry beans and used grape tomatoes, basil and mint from the garden. I also added 2 green onions that I needed to use. As I was making this as a main course veggie dish on a buffet, I cooked one cup of quinoa as the base and added arugula and bean salad on top. Huge hit with the vegetarians and carnivores alike!

Tooty

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.

Lisa

Delicious- used Papa de Rola beans from Rancho Gordo. Cannot wait to try again when my own tomatoes ripen!

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