Summer Tomato Salad with Beans
This Summer Tomato Salad with White Beans and mint, tossed in a sweet and tangy, herbaceous vinaigrette is so fresh and tasty. It's a no cook recipe that is perfect for a light summer dinner, easy picnic lunch or side salad at the barbecue
Ingredients
- 3 pounds mixed tomatoes cherry vine ripe or kumato
- 1 pinch salt
- 3-5 grinds black pepper
- 1 large english cucumber peeled, seeded and sliced
- ½ red onion sliced thin
- 15 oz can white beans rinsed and drained
- 4-5 mint leaves chopped small
- For the dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- 1 clove garlic chopped
- ¼ tsp salt
- 4-5 grinds black pepper
Instructions
- Make the dressing in the bottom of a large salad bowl by adding extra virgin olive oil, red wine vinegar, balsamic vinegar, pure maple syrup, garlic, salt and paper and whisking until combined.
- Add the onions and white beans to the dressing and stir, to let marinate while you prepare the rest of the ingredients,
- To the salad bowl add the tomatoes, a pinch of salt and ground black pepper.
- Then add the cucumbers, and mint. Pour the dressing over the top and mix until well combined.
- Enjoy within 1-2 days for best taste and quality.
Nutrition
Calories: 354kcalCarbohydrates: 47gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 204mgPotassium: 1426mgFiber: 9gSugar: 15gVitamin A: 1816IUVitamin C: 81mgCalcium: 170mgIron: 7mg
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