Tomato Salad With Red Beans

By Martha Rose Shulman

Published July 21, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(259)
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

  • 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

Ingredient Substitution Guide
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

  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
259 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.

patty vedros

Delicious, I followed the recipe as written. I was hesitant that the flavors would compliment one another. What a pleasant surprise.

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.

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