Bean And Tomato Salad
A vibrant and refreshing bean and tomato salad featuring crisp green beans, sweet onions, and juicy tomatoes, dressed with a tangy vinegar-based vinaigrette, perfect for light meals or picnics.
Ingredients
Instructions
- Toss together the tomato wedges, green pepper, green beans, and sweet onion in a large bowl.
- In a small bowl, whisk together the vinegar, oil, salt, sugar, and pepper to make the dressing.
- Pour the dressing over the salad and toss to coat evenly.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Tips & Substitutions
To enhance the flavors in your Bean and Tomato Salad, consider adding fresh herbs like basil or parsley. If you don't have green beans, feel free to substitute with blanched asparagus or snap peas. For a vegan twist, use a plant-based oil in the dressing. Remember that using high-quality vinegar can elevate the dish significantly, similar to what you might find in Mediterranean recipes.
Serving Suggestions
This salad pairs beautifully with Roasted Lemon-Thyme Potatoes for a delightful meal. You can serve it as a refreshing side dish alongside grilled chicken or fish, or enjoy it as a light main course. For a heartier option, combine it with a scoop of Lentil Salad to create a filling and nutritious meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold or at room temperature, but if you prefer to reheat it, do so gently in a skillet over low heat to maintain the texture of the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Tomato Salad contains roughly 223 calories, with 2g protein, 27g carbohydrates, and 12g fat. It is an excellent source of vitamin C (71% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2199mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad in advance?
Yes, you can prepare the salad a day in advance. Just make sure to keep the dressing separate until you're ready to serve to maintain the freshness of the vegetables.
What can I substitute for green beans?
If green beans are unavailable, you can use blanched asparagus, zucchini, or even peas. Each will add a different texture and flavor to the salad, making it versatile and adaptable.
How can I make this salad more filling?
To make the Bean and Tomato Salad more filling, consider adding canned chickpeas or white beans. This will not only increase the protein content but also add a creamy texture that complements the fresh vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).