Recipe: Herbed Bean And Tomato Salad

 

SALAD

HERBED BEAN

AND TOMATO SALAD

Bell peppers and onion hold up well at room temperature. If you don't have fresh tomatoes, use 2 drained (14-ounce) cans of chopped tomatoes, and toss them into the salad.

• 1/3 cup extra-virgin olive oil

• ¼ cup red wine vinegar

• 1 garlic clove, minced

• Kosher salt and freshly ground pepper, to taste

• 2 (15-ounce) cans cannellini beans, drained

• 1 (4-ounce) can diced mild green chiles, drained

• 1 (16-ounce) can sliced ripe olives, drained

• ½ medium onion, chopped

• ¼ cup chopped celery

• ¼ cup chopped red or green bell pepper

• ¼ cup chopped, fresh Italian flat-leaf parsley

• 1 tablespoon chopped, fresh oregano

• 4 large ripe tomatoes (about 2 ½ pounds) or 2 pints grape tomatoes (see note above)

Whisk oil, vinegar, garlic, salt and pepper in a large bowl. Toss in beans, chiles, olives, onion, celery, bell pepper, parsley and oregano. Set aside 30 minutes to blend flavors.

To serve, halve the tomatoes through their stem ends and cut out the cores. Cut the halves crosswise into half-inch-thick slices. Arrange tomatoes on a large, deep platter and sprinkle with salt and pepper. Spoon bean salad over tomatoes and serve. Makes 4 main-dish or 8 side-dish servings.

Per serving (based on 4): 558 calories (44 percent from fat), 28.2 g fat (3.9 g saturated, 19.9 g monounsaturated), 0 cholesterol, 18.7 g protein, 63 g carbohydrates, 17 g fiber, 1,141 mg sodium.

Read more Recipes stories from the Miami Herald

  •  
 <span class="cutline_leadin">Cold corn:</span> Vichyssoise is just one option of a refreshing soup during a hot summer.

    COOKING

    Dive in to a big bowl of cold soup this summer

    The sun is blazing. The sweat is dripping. The air feels as if it is sticking to your skin.

  •  
 <span class="cutline_leadin">Fresh and crisp: </span>Oven-baked Parmesan adds a salty crunch to this salad recipe from “Chef Michael Smith’s Kitchen.”

    Today’s Special

    Parmigiano-Reggiano earns its reign as king of cheeses

    I love Italian cheeses, everything from Gorgonzola, mozzarella and burrata to pecorino and Parmigiano-Reggiano, the King of Cheeses.

  •  
Try it: The flavors of olive tapenade pop in a surprising way when you make it at home.

    Cooking

    Got olives? Try tapenade at home

    Olive tapenade, an earthy, salty paste of olives, capers, anchovies, garlic and other flavorings, is easy to find jarred in specialty shops. But when you whip up a batch yourself at home, the flavors pop in a surprising way that makes you never want to buy it in a jar again.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category