Herbed Bean and Fresh Tomato Salad
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
Kosher salt and freshly ground black pepper, to taste
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 can (16 ounces) sliced, ripe olives, drained
1 can (4 ounces) diced mild green chiles, drained
1/2 medium onion, chopped
1/4 cup chopped celery
1/4 cup chopped red or green bell pepper
1/4 cup chopped, fresh Italian flat-leaf parsley
1 tablespoon chopped, fresh oregano
4 large ripe tomatoes (about 2 1/2 pounds)
Whisk oil, vinegar, garlic, salt and pepper in a large bowl. Toss in beans, olives, chiles, onion, celery, bell pepper, parsley and oregano. Cover and refrigerate at least 30 minutes to blend flavors.
To serve, halve the tomatoes through their stem ends, and cut out the cores. Cut the halves crosswise into 1/2-inch thick slices. Arrange tomatoes on a large, deep platter and sprinkle with salt and pepper. Spoon bean salad over tomatoes and serve.
Nutritional Information Per Serving: Calories 240; Total fat 16g; Saturated fat 2g; Cholesterol 0mg; Sodium 700mg; Carbohydrate 22g; Fiber 7g; Protein 5g; Vitamin A 15%DV*; Vitamin C 30%DV; Calcium 10%DV; Iron 20%DV
* Daily Value
Pairs Well With
Whether you’re looking for a fresh-tasting appetizer to be split among friends or a deliciously, light lunch, these ean-topped tomato halves are the perfect summer dish. As a great protein source, canned cannellini beans make this a great vegetarian entrée, too.