Best Tomato Bean Salad Recipes

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

GREEN BEAN-CHERRY TOMATO SALAD

Steps:

• In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL

Steps:

• Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
• Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
• Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
• To serve, sprinkle generously with dill and oregano.

CHERRY TOMATO AND WHITE BEAN SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
• Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

WHITE BEAN TOMATO SALAD

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.

TOMATO, TUNA, AND BEAN SALAD

Steps:

• Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

GREEN BEAN, YELLOW BEAN AND CHERRY TOMATO SALAD

Steps:

• Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
• Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.

BLACK BEAN, CORN, TOMATO, AND SHRIMP SALAD

Steps:

• Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
• Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.

"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO

Steps:

• Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

GREEN BEAN, CORN, AND TOMATO SALAD

Steps:

• In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
• Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
• If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.

ISRAELI COUSCOUS, BEAN AND TOMATO SALAD

Steps:

• In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
• Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
• Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.

BLACK BEAN, CORN, AND TOMATO SALAD WITH FETA CHEESE

Steps:

• Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
• Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.

POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD

Steps:

• Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
• Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
• Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

TOMATO, BASIL, AND WHITE-BEAN SALAD

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.

GREEN BEAN AND CHERRY TOMATO SALAD WITH HERB DRESSING

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.
• Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.

TUNA, TOMATO, AND WHITE-BEAN SALAD

Steps:

• Place potatoes in a medium saucepan; add enough water to cover by 2 inches and 1 tablespoon salt. Bring to a boil, then cook until fork-tender, about 5 minutes. Using a slotted spoon, transfer to a plate. Return water to a boil; add green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Drain.
• Mix together garlic and vinegar; let stand 5 minutes. Grate 1 or 2 tomatoes to yield 1/2 cup; add to vinegar mixture. Whisk in oil; season to taste. Cut remaining tomatoes into wedges, arrange on a platter, season, and drizzle with oil.
• Toss white beans with half of dressing. Toss green beans with 1 tablespoon dressing; arrange on platter with potatoes, tuna, white beans, and arugula. Season to taste, drizzle with remaining dressing, and serve.

GREEN BEAN, TOMATO, AND CHICKPEA SALAD

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.

GREEN BEAN AND ROASTED TOMATO SALAD

Steps:

• Preheat oven to 450° F. and lightly grease a baking sheet.
• Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
• While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
• In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
• Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.

GREEN BEAN AND TOMATO SALAD

Steps:

• Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour., Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.

GARBANZO BEAN TOMATO SALAD

Steps:

• In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.