Tomato Salad With Red Beans
Published July 21, 2015
Andrew Scrivani for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds ripe sweet tomatoes, preferably a combination of red, green and yellow heirlooms
Fleur de sel or coarse sea salt
1 ½ cups cooked red or pink beans (1 15-ounce can, drained and rinsed)
½ cup finely diced celery
1 small garlic clove, puréed in a mortar and pestle or put through a press
2 ounces crumbled feta (about ½ cup), plus additional for garnish
2 tablespoons chopped fresh mint, plus additional for garnish
2 tablespoons sherry vinegar
¼ 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
Nutritional analysis per serving (6 servings)
79 grams carbs; 11 milligrams cholesterol; 537 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 19 grams fiber; 718 milligrams sodium; 29 grams protein; 7 grams sugar
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
- 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.
- 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.
Salad can be prepped ahead but do not salt or toss with dressing until shortly before serving or tomatoes will release too much juice.
Private Notes
Comments
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.
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
I cannot stop eating this! I serve it over toasted challah but otherwise make it exactly as written (no arugula). Delicious.
This was good but nothing special. But a nice way to get beans into the diet.
Delicious, I followed the recipe as written. I was hesitant that the flavors would compliment one another. What a pleasant surprise.
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!