Tuscan Bean Salad with Tomatoes and Oregano

Sometimes we find the best recipes in the last place we would expect to find one! Such is the story of Tuscan Bean Salad with Tomatoes and Oregano...come and take a look.

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. 

This serving suggestion is for a side salad to be enjoyed by four folks, but this would make a delicious dinner salad for two. Add some crusty whole-grain bread and butter and you will have one of the easiest dinners going! Tuscan Bean Salad with Tomatoes and Oregano is the perfect salad to dress up for company. Add some oil-packed Albacore Tuna on the side or some roasted red peppers. I don't know about you, but my favorite recipes are delicious as is but dress up perfectly for a gathering of folks! 

Ingredients needed for this recipe:

• garbanzo beans
• tomatoes
• cheese, of choice
• baby greens, of choice
• balsamic vinegar
• olive oil
• salt 
• pepper
• oregano

You will also need:

• cutting board
• kitchen knife
• large bowl
• measuring spoons
• stirring spoon
• serving plates

Now we are ready to begin!

Tuscan Beans with Tomato and Oregano on a bed of Swiss Chard and topped with Feta!

Tuscan Bean Salad with Tomatoes and Oregano
adapted from: keep the beat recipes, deliciously healthy dinners

scant 2 cups of cooked garbanzo beans 

OR 

1 16 oz can of garbanzo beans, drain and rinse

2 c cherry tomatoes, halved 

OR

2 medium-sized firm ripe tomatoes, diced

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 

OR 

Feta

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.

Storage options for Tuscan Bean Salad with Tomatoes and Oregano. You may store the bean salad mixture separately from the baby greens for up to three days. However, the texture of the tomatoes will soften with long storage. I do recommend making this salad fresh. 

UPDATE:  For your convenience, a "copy and paste" version of Tuscan Bean Salad with Tomatoes and Oregano has been included below. 

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Printable "copy and paste" version:

Tuscan Bean Salad with Tomatoes and Oregano
adapted from: keep the beat recipes, deliciously healthy dinners

scant 2 cups of cooked garbanzo beans 

OR 

1 16 oz can of garbanzo beans, drain and rinse

2 c cherry tomatoes, halved 

OR

2 medium-sized firm ripe tomatoes, diced

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 

OR 

Feta

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.

Storage options for Tuscan Bean Salad with Tomatoes and Oregano. You may store the bean salad mixture separately from the baby greens for up to three days. However, the texture of the tomatoes will soften with long storage. I do recommend making this salad fresh. 

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