Bean salad with tomatoes and vinaigrette

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.

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 –

Allison

I'm Allison, founder and editor of Petit Elefant. I run the gamut from granola to glamour and love everything in between. I think the beach is always a good idea, as is Diet Dr. Pepper; on ice. Sometimes I put out the fires and sometimes I start them. Sometimes I really do have it all together. Sometimes my children say otherwise. We just like to keep it real around here.