Best Tomato And Bean Salad With Garlic Chive Blossoms Recipes

WHITE BEAN TOMATO SALAD

White Bean Tomato Salad image

This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups diced plum tomatoes (about 1 pound)
1/4 teaspoon salt
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup finely chopped onion
1/4 cup minced fresh basil or 1-1/4 teaspoons dried basil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 garlic clove, minced
2 teaspoons olive oil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

Steps:

Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.

Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

TOMATO AND BEAN SALAD WITH GARLIC-CHIVE BLOSSOMS

Tomato and Bean Salad with Garlic-Chive Blossoms image

Crunchy green beans, orangecherry tomatoes, and yellowpear tomatoes are tossed with asimple garlic-chive vinaigretteand garlic-chive blossoms,making a lively spring salad.The dainty flowers give thevegetables fragrance in addition to an agreeable bite.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 small shallot, minced
1 tablespoon red-wine vinegar
2 tablespoons garlic chives, finely chopped
6 tablespoons extra-virgin olive oil
1 teaspoon coarse salt, plus more for seasoning
12 ounces green beans, trimmed and halved
12 ounces orange cherry tomatoes, halved
12 ounces yellow pear tomatoes, halved
1/4 cup garlic-chive blossoms
Freshly ground pepper

Steps:

Prepare vinaigrette: Combine shallot, vinegar, and garlic chives in a small bowl; let ingredients macerate 10 minutes. Add olive oil slowly, whisking until emulsified. Set aside.
Prepare an ice bath; set aside. Bring a saucepan of water to a boil; add 1 teaspoon salt. Add green beans; cook until bright green, about 2 minutes. Transfer to ice bath to stop cooking. Drain in a colander, and pat dry with paper towels.
Combine green beans, tomatoes, and garlic-chive blossoms in a large bowl. Add vinaigrette, and toss to combine. Season with salt and pepper.

TOMATO SALAD WITH RED BEANS

Tomato Salad With Red Beans image

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.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 666 milligrams, Sugar 8 grams

CORN, TOMATO AND BEAN SALAD

Corn, Tomato and Bean Salad image

Categories Salad Bean Tomato Vegetable High Fiber Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 cups fresh corn kernels or frozen, thawed
1 15- to 16-ounce can kidney or pinto beans, rinsed, drained
1 cup chopped seeded plum tomatoes
1/4 cup chopped onion
1/4 cup chopped fresh basil
2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 large garlic cloves, minced

Steps:

Combine corn, beans, tomatoes, onion and basil in large bowl.
Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)

TOMATO, BASIL, AND WHITE-BEAN SALAD

Tomato, Basil, and White-Bean Salad image

Summery white-bean salad with tomatoes and basil stands in for more predictable side dishes.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 7

Ingredients

2 cans (19 ounces each) cannellini beans, drained and rinsed
1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-inch pieces
1 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 small garlic cloves, minced

Steps:

Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.