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BFC Recipes: Bean Tomato Salad with Honey Vinaigrette PDF Print E-mail

Adapted from Eating Well Magazine by Chris Ellis
August 2015
Serves 6-8
This is a delicious cold salad to make at this time of year and if you happen to grow your own beans you can use them since it doesn't matter what kind of beans are in the salad.
3 cups cooked white beans or beans of your choice (These can be from a can, drained and rinsed)
1/2 tsp. salt or less
1 medium red onion, finely chopped

1/4 cup cider vinegar
2-3 Tbsp. honey
1/4 cup extra virgin olive oil
1/2 tsp. freshly ground black pepper
1-2 cloves garlic, minced    
1 cup fresh green beans, cut into small pieces
2 cups cherry tomatoes, halved or quartered
1/2 cup fresh basil leaves, sliced in half
2 medium size tomatoes sliced          
1. Combine the beans, salt, onion, minced garlic, vinegar, honey, oil, and pepper in a large bowl. Stir, cover, and refrigerate to marinate for at least 1 hour or overnight.
2. Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry tomatoes and basil. Season as desired.
3. Arrange large tomato slices around the edge of a serving platter and spoon the bean salad into the center.
4. Garnish with more fresh basil and parsley, if desired.