Tomato Bean Salad

Tis the season for tomatoes. They are in the markets, super fresh and perfectly ripe. You can find them in all colors and shapes, which means it’s time to make colorful salads.

Multicolor cherry tomatoes with white beans is the base for this salad. You can add any other vegetables you choose. I decided on some diced crunchy green pepper. Add some herbs, fresh or dried, salt and pepper, and a little olive oil and vinegar (balsamic works great) and you have a terrific side. It could also be a main dish because you have so many nutrients coming just from the beans.

But what is really great about this salad? It’s incredibly tasty. The tomatoes are refreshing, the beans are creamy (and satisfying), the herbs make it fresh and the dressing brings it all together.


  • 1 pint cherry tomatoes, multicolor if available (they’re prettier!!)
  • 1/2 green pepper, diced (optional)
  • 1 can Northern beans
  • 1 tablespoon fresh basil chopped, or 1 teaspoon dried
  • 1 tablespoon fresh oregano, chopped, or 1 teaspoon dried
  • 2 to 3 tablespoons olive oil
  • 1 to 2 tablespoons balsamic vinegar
  • salt and pepper to taste
How To:
Cut medium to large cherry tomatoes in half; leave small ones whole. Drain and rinse beans. Combine tomatoes, green pepper and beans in a medium bowl. Add herbs, olive oil, vinegar, salt and pepper to taste. Stir, making sure every tomato and bean is coated. Serve room temperature or chilled.

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