Mediterranean Mixed Bean Salad with Heirloom Tomatoes & Herbs
A trio of beans is paired with fresh summer vegetables, such as heirloom tomatoes, cucumbers and fresh herbs, in this lightened Mediterranean bean salad. Eat as a main course dinner salad and have tasty leftovers the next day.
Ingredients
INGREDIENTS
chopped fresh basil
Chopped fresh Italian parsley
Chopped fresh oregano
cooked garbanzo beans or chickpeas
cooked kidney beans
cooked white beans
Extra Virgin Olive Oil
Freshly ground pepper
Kalamata or oil cured black olives
ripe heirloom or other tomatoes of any variety
Salt
sliced cucumber
white wine or golden balsamic vinegar
Directions
DIRECTIONS
Combine the vinegar, oil, salt and pepper and pour over the cooked beans. Let this mixture marinate for at least 25 minutes.
After marinating, stir the chopped basil, oregano, parsley and olives into the beans. Then gently add the tomatoes and cucumber, and stir to combine. Or you can spoon the beans into a bowl and garnish with the tomatoes and cucumbers.
