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Recipe - Berry Tomato Bean Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
A fresh, colourful salad full of flavour and bursting with plant-based protein.  It's perfect for picnics, potluck lunches, or as a vibrant side to any meal.

 
Ingredients

Serves 6

Dressing

• 1/4 cup olive oil
• 1 Tbsp. red wine vinegar
• 1 small red onion or shallot, finely diced
• 1 garlic cloves, crushed
• 1/4 Tsp. dried oregano
• Salt and pepper to taste

Salad

• 2 x 400g cans 4 bean mix, drained & rinsed
• 4 celery stalks, finely chopped
• 2 x 125g tiny berry tomatoes or small cherry tomatoes. (A mixture of colours is nice.)
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/2 long red chilli, deseeded, finely chopped (optional)

Method

• Place all the dressing ingredients into a screw top jar.  Shake vigorously until well combined. Set aside.
• Place the salad ingredients into a large serving bowl.
• Pour dressing over the salad, toss gently to coat, and serve.

About the Recipe

• This recipe is suitable for vegetarians and vegans
• Tomberry tomatoes are known as the world's smallest tomatoes. They work beautifully in this salad as they are already bite-sized and don't require cutting.  If you cannot find them, just use the smallest cherry tomatoes that you can source.
• Leaving the tomatoes whole prevents their juice from diluting the dressing, keeping the salad fresh and flavourful.
• Adding the onion to the dressing allows it to pickle slightly, which softens its sharpness and gives a milder, sweeter flavour to the salad.
• This recipe can easily be modified to your taste. Some alternate ingredients might include grated carrot, olives, chopped cucumber, or blanched green beans.

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