Savory Bean Tomato Salad Food

BLACK BEAN, CORN AND TOMATO SALAD

Steps:

• Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
• Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
• Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.

BUTTER BEAN & TOMATO SALAD

Steps:

• Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
• On the day, bring the salad to room temperature and give it a good stir before serving.

WHITE BEAN TOMATO SALAD

Steps:

• Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.

SAVORY BEAN & TOMATO SALAD

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. , Drain and pat dry. Cut into 2-in. pieces. Divide the tomatoes, green onions and cut green beans among six salad plates. , For dressing, in a blender, combine the lime juice, blue cheese, oil, garlic, salt and pepper until blended. Drizzle over salads. Sprinkle with pine nuts and savory.

SHELL BEAN SALAD WITH TOMATOES, CELERY AND FETA

Steps:

• Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
• In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs. Sprinkle the tomatoes with sea salt if desired.
• Mix together the vinegar, mustard, salt, pepper, garlic and olive oil. Toss with the salad, taste and adjust seasonings, and serve.

THREE BEAN AND TOMATO SALAD

Steps:

• Drain beans and rinse.
• Combine all ingredients in a bowl; cover and let stand for several hours to marinate.
• Serve cold.

YELLOW AND GREEN BEAN SALAD WITH OLIVES, CHERRY TOMATOES AND SUMMER SAVORY

Steps:

• Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.

SAVORY KIDNEY BEANS

Steps:

• Heat oil in a pot over medium high heat. Add cumin and onions and cook, stirring occasionally, until onions are almost browned, 7 minutes.
• Add ginger and cook 1 minute more.
• Add tomatoes, beans, tomato paste, thyme, salt and pepper. Stir to mix, reduce heat to low, cover and let flavors blend, 13 minutes. You can prepare until this step and keep in the fridge up to 3 days.
• Remove cover and reduce liquid on high heat, stirring frequently, until beans are covered by thick sauce, 1-2 minutes. Adjust seasonings.
• Stir half of the cilantro or parsley into the beans, serve sprinkled with green onion and rest of herbs. Serve chili on the side, so that everone can add heat as they like.