Best Tomato Bean Salad With Blue Cheese Chive Dressing Recipes

Tomato, Blue Cheese, and Kidney Bean Salad image

Provided by Dr. Jenny

Categories Cheese

Time 7m

Yield 1 serving(s)

Number Of Ingredients 9

3 ounces tinned kidney beans, drained
1/4 onion, finely chopped
1 tablespoon chopped fresh chives
squeeze lemon juice
salt & freshly ground black pepper
1 dash olive oil
2 slices white crusty bread, cut into cubes
1 tomatoes, sliced
2 ounces danish blue cheese, crumbled

Steps:

Mix the kidney beans, onion, chives, lemon juice, salt and freshly ground black pepper together in a small bowl.
Heat a dash of olive oil in a frying pan, add the bread cubes and fry for 2-3 minutes, or until golden-brown.
To serve, place the sliced tomato on a serving plate, top with the kidney bean salad and scatter over the cheese and toasted bread cubes.

Heirloom Tomato Salad with Fresh Greens, Blue Cheese and Creamy Chive Dressing image

Provided by Bobby Flay

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh mixed mesclun greens
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper
Assorted large and small heirloom tomatoes, sliced or quartered
Creamy Chive Dressing, recipe follows
Point Reyes blue cheese, crumbled
Whole chives, for garnish
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 heaping tablespoon prepared mayonnaise
1/4 cup chopped fresh chives
Salt and freshly ground black pepper
1/2 cup canola oil

Steps:

Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Transfer to a platter. Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing. Sprinkle blue cheese over top and garnish with a few fresh chives.
Combine all ingredients in a blender and blend until smooth.

Blue Cheese and Tomato Salad image

Provided by Claire Robinson

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

1/4 cup garlic infused olive oil
3/4 cup (6 ounces) Greek yogurt (fat-free is good here)
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
4 ounces blue cheese, crumbled
Water
4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here)

Steps:

In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!