Black Beans In Tomato Vinaigrette Recipes

BIG BEANS AND TOMATO VINAIGRETTE

Big Beans and Tomato Vinaigrette image

If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break apart in the process.

Provided by Kelly Mariani

Categories Bon Appétit Summer Side Salad Bean Tomato Basil Onion Carrot Garlic Vegetarian Vegan Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Herb Tree Nut Free

Yield 4 servings

Number Of Ingredients 19

Ingredients

Beans:
Handful of oregano sprigs
Handful of thyme sprigs
2 bay leaves
8 oz. dried butter beans, rinsed, soaked overnight if possible
1 medium onion, halved
1 large carrot, scrubbed, coarsely chopped
Kosher salt
1/4 cup extra-virgin olive oil
Vinaigrette and assembly:
10 oz. cherry tomatoes or 1 1/2 cups chopped heirloom or beefsteak tomatoes
1 garlic clove, smashed
3 Tbsp. red wine vinegar
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
2 lb. assorted heirloom, beefsteak and/or cherry tomatoes
Freshly ground black pepper
Handful of basil leaves
Mild red pepper flakes (such as Aleppo-style or Maras)

Steps:

Beans:
Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.
Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.
Vinaigrette and assembly:
Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit 15-20 minutes, then pluck out garlic.
Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.
Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.

BLACK BEANS, CORN, AND TOMATOES VINAIGRETTE

Black Beans, Corn, and Tomatoes Vinaigrette image

Categories Salad Bean Side Vegetarian Family Reunion Chill Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 8

Ingredients

1 pound dried black beans, picked over, soaked overnight in cold water to cover, and drained
1 1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen
1 1/2 cups chopped seeded tomato
3/4 cup thinly sliced scallion
1/3 cup minced fresh coriander plus coriander sprigs for garnish
1/2 cup olive oil
1/2 cup fresh lemon juice (1 to 2 lemons)
2 teaspoons salt

Steps:

In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain the beans and in a bowl combine them with the corn, the tomato, the scallion, and the minced coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the beans are still warm, and let the salad cool, stirring occasionally, until the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or chilled slightly.

BLACK BEANS IN TOMATO VINAIGRETTE

Black Beans in Tomato Vinaigrette image

This is a tasty alternative from the usual green salad and goes together quickly. It's great with fresh garden tomatoes! Originally from the food section of the Houston Chronicle.

Provided by Leslie in Texas

Categories Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 medium tomatoes
1/2 cup green onion, sliced
1/4 cup cilantro, chopped
2 tablespoons olive oil
2 tablespoons vinegar
1 (16 ounce) can black beans, rinsed and drained
salt & freshly ground black pepper, to taste
lettuce leaf (optional)

Steps:

Peel tomatoes, if desired, then seed and chop.
In a bowl, combine all ingredients except lettuce leaves.
Season to taste with salt and pepper.
Chill if desired and serve on lettuce leaves, if desired.

Nutrition Facts : Calories 184.4, Fat 7.3, SaturatedFat 1.1, Sodium 6.6, Carbohydrate 22.8, Fiber 8.2, Sugar 1.9, Protein 8.1

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