Bean salad with tomatoes and vinaigrette

tomato salad

This salad is like a summer party in your mouth.  So many great flavors and textures going on.  I made this with garden fresh veggies from my CSA.  Cook the beans until they are as tender as you like them, toss in some cooked white beans (I like to cook my own, but canned are just fine), and add some juicy, red cherry tomatoes on top.  The tomatoes warm just a little and when you get a bite of one, it pleasantly pops in your mouth.  The vinaigrette is kind of optional, but I like it.  I think the sharpness of the mustard works well with everything else.  And don’t forget some fresh parsley, though I’m sure a little basil wouldn’t be a bad substitution if you have some growing in your herb garden.

That’s that.  A perfectly healthy, vegan and gluten-free lunch for you and a friend.

bean and tomato vinaigrette salad bean and tomato salad

Warm Two Bean Salad with Cherry Tomatoes and Mustard Vinaigrette

Ingredients:

For Salad:

  • 1 Tbsp. canola or olive oil
  • 1 small onion, thinly sliced
  • 1 cup cooked white beans
  • 1 cup fresh green beans, thinly sliced on the diagonal in 1″ pieces
  • 1 cup cherry tomatoes (or quartered small tomatoes, I used both)
  • salt and pepper, to taste
  • a few Tablespoons of fresh parsley

For Vinaigrette:

  • 1 tsp. mustard
  • 1 Tbsp. white wine vinegar
  • 3 Tbsp. canola or olive oil
  • salt and pepper, to taste
  • pinch sugar

Instructions:

For salad:

Heat oil in a medium skillet.  Add the onion and cook until it softens and starts to turn lightly golden.  Add the green beans and a little water if necessary, to prevent sticking, and season well with salt and pepper.  When the beans are tender, add the white beans and cherry tomatoes.  Taste and add more salt and pepper, if needed.  Keep warm until ready to serve.

For vinaigrette:

While the beans are cooking, whisk together all of the ingredients for the vinaigrette, or put them in a jar and shake vigorously until emulsified.  Drizzle over the warm salad, sprinkle with the fresh parsley and serve.

Makes enough for 2 good-sized servings

– article + photos: Lindsey Johnson of Cafe Johnsonia

Cafe Johnsonia
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Allison

Hello there! I’m Allison Czarnecki, founder + editor of Petit Elefant, a blog all about style on a budget for every part of your life: style / home / travel / family. I do a lot of how-to beauty + style tutorials, travel posts, easy recipes, home remodel projects, and cool DIY crafts you totally want to try. I’m super happily married (to a hot Polish immigrant) and am the mother of two kids, a daughter and son, all of whom are featured here on the regular. We live in the country but we’re a little bit rock + roll. Welcome!

5 Comments

  1. Cherine :

    This salad looks so good!

    • Allison :

      Doesn’t it though? I can’t wait to make it!

  2. Erica :

    My three-year-old is sitting on my lap. He saw the pics for this recipe and said, “Ooo, that looks good. It’s got tomatoes.” The boy knows what’s good.