Bean Tomato Watercress Salad Recipes

GREEN BEAN AND TOMATO SALAD

Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Steps:

Trim ends of beans and leave them whole.
Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
Cut away the core of each tomato, and cut it into wedges.
In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

GREEN BEAN, WATERCRESS AND WALNUT SALAD

Green Bean, Watercress and Walnut Salad image

Categories Salad Bean Mustard Nut Tomato Vinegar Walnut Fall Winter Watercress Parsley Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 8

Ingredients

12 ounces green beans, trimmed, halved diagonally (about 3 cups)
1/4 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1/2 cup walnut oil or olive oil
4 bunches watercress, trimmed
1 1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces)
1 1/2 cups cherry tomatoes, halved

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES

Grilled Corn Salad with Lima Beans and Tomatoes image

Provided by John Ash

Categories Bean Tomato Vegetable Side Corn Summer Grill/Barbecue Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

3/4 cup (about) olive oil
2 tablespoons apple cider vinegar
1 large shallot, finely chopped
6 medium ears fresh corn, husked
2 cups frozen baby lima beans
2 bunches watercress, thick stems trimmed, sprigs torn in half
2 cups halved teardrop tomatoes or cherry tomatoes
1 cup coarsely grated Parmesan cheese or crumbled soft fresh goat cheese
1 cup halved pitted Kalamata olives
Roasted Red Pepper and Tomato Sauce

Steps:

Prepare barbecue (medium-high heat). Whisk 1/2 cup oil, vinegar, and shallot in small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning often, about 10 minutes. Cool slightly. Cut corn from cobs. Transfer to large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix lima beans into corn. Mix watercress and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with cheese; garnish with olives. Serve, passing roasted pepper sauce.

CHERRY TOMATO AND WHITE BEAN SALAD

Cherry Tomato and White Bean Salad image

This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.

Provided by Lidey Heuck

Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup very thinly sliced red onion (about 1/2 a small onion)
1 1/2 teaspoons minced garlic (about 1 large clove)
2 pints cherry tomatoes, halved
1 (15-ounce can) cannellini beans, rinsed and drained
1/3 cup chopped fresh parsley
1/2 cup shaved Parmesan (about 2 ounces)

Steps:

In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

WHITE BEAN TOMATO SALAD

White Bean Tomato Salad image

This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups diced plum tomatoes (about 1 pound)
1/4 teaspoon salt
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup finely chopped onion
1/4 cup minced fresh basil or 1-1/4 teaspoons dried basil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 garlic clove, minced
2 teaspoons olive oil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

Steps:

Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.

Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

CORN, TOMATO AND BLACK BEAN SALAD

Corn, Tomato And Black Bean Salad image

Provided by Moira Hodgson

Categories weekday, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 ears of corn
2 cups cooked black beans (or 1 16-ounce can, drained)
1/2 pound cherry tomatoes
1 small red onion, chopped
1/4 cup extra-virgin olive oil, basil-flavored if available
Juice of 1 lime (or to taste)
Coarse sea salt and freshly ground pepper to taste
1 cup basil leaves

Steps:

Shuck the corn and scrape off the kernels with a knife. Combine with the black beans in a bowl.
Cut the tomatoes into quarters, and add them to the beans with the onion. Add the oil, lime juice, salt and pepper, and mix well.
Just before serving, snip the basil leaves with scissors and mix them into the salad. Correct seasoning.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 750 milligrams, Sugar 7 grams

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