I ran across this recipe for Tuscan Bean Salad with Tomatoes years ago when helping to clean up one of the apartment units at work after my sweet tenant needed to move on to assisted care. A little cookbook was left lying in the corner of the apartment...The photo of this dish really caught my eye. And while the photography in this book is great, it was the combination of tomatoes and garbanzo beans that made me want to give it a try......
With fresh tomato season ending soon, you too will want to make this salad. Like all cooks before me and everyone that will come after, I changed the process a bit. Made is easier on the cook...Oh and used what I currently have in the garden.....tender baby beet greens and swiss chard, from the garden. The beauty of Tuscan Bean Salad with Tomatoes is in fact the ability to use what you have and still enjoy a great salad.
- garbanzo beans
- tomatoes
- cheese, of choice
- baby greens, of choice
- balsamic vinegar
- olive oil
- salt
- pepper
- oregano
- cutting board
- kitchen knife
- large bowl
- measuring spoons
- stirring spoon
- serving plates
adapted from: keep the beat recipes, deliciously healthy dinners
scant 2 cups of cooked garbanzo beans
2 c cherry tomatoes, halved
2 T olive oil
1 T balsamic vinegar
1 t dried oregano (if you have fresh in the garden, 2 T chopped)
salt and pepper to taste
12-16 whole leafy greens, romaine, leaf lettuce, tender beet greens, or swiss chard - whatever is available or in your garden or kitchen
shaved Parmesan
In a large bowl, combine the oil, vinegar, and oregano, whisk well.
Add tomatoes and beans, coat with dressing, season with salt and pepper. This step can be completed early on and allowed to sit and marinate while you cook the rest of dinner.
To serve: place the largest leaves, 2 or 3 on each of four plates. Gently tear a couple leaves and place them in the center of the plates, divide the marinated salad mixture and place on top of the torn greens, garnish with your choice of cheese.
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adapted from: keep the beat recipes, deliciously healthy dinners
scant 2 cups of cooked garbanzo beans
2 c cherry tomatoes, halved
2 T olive oil
1 T balsamic vinegar
1 t dried oregano (if you have fresh in the garden, 2 T chopped)
salt and pepper to taste
12-16 whole leafy greens, romaine, leaf lettuce, tender beet greens, or swiss chard - whatever is available or in your garden or kitchen
shaved Parmesan
In a large bowl, combine the oil, vinegar, and oregano, whisk well.
Add tomatoes and beans, coat with dressing, season with salt and pepper. This step can be completed early on and allowed to sit and marinate while you cook the rest of dinner.
To serve: place the largest leaves, 2 or 3 on each of four plates. Gently tear a couple leaves and place them in the center of the plates, divide the marinated salad mixture and place on top of the torn greens, garnish with your choice of cheese.
this looks delicious!
ReplyDeleteThank you!
DeleteThat looks very appealing!
ReplyDeleteIt is pretty darn good, and easy to whip up as well!
DeleteThis salad looks really filling and tasty. Thanks for sharing at the What's for Dinner party. Hope to see you there next week!! Have a lovely week.
ReplyDeleteThank you Helen, have a great week ahead, and thanks for hosting!
DeleteLooks delicious--beans are such a satisfying addition to a salad. Thanks for sharing it with Souper Sundays at Kahakai Kitchen this week.
ReplyDeleteDeb, you are welcome!
DeleteSimple and delicious salad!
ReplyDeleteThank you Radha!
DeleteVery delicious looking meal. Thanks for sharing the recipe. #HomeMattersParty
ReplyDeleteYou are welcome Donna!
DeleteYum! I like making a bean salad to have on hand for lunches.
ReplyDeleteI agree, such a good idea!
DeleteThis sounds AMAZING! Thank you for the recipe! -Marci @ Stone Cottage Adventures
ReplyDeleteMarci, you are welcome!
Delete'Just wanted to let you know I made this recipe yesterday for our family's Easter feast, and everyone LOVED it! Thanks again! pinning -Marci @ Stone Cottage Adventures
ReplyDeleteMarci thank you for the update, I appreciate it!
Delete