Tomato Salad With Red Beans

I was surprised how good this was! I was looking for recipes to use the plethora of wonderful tomatoes in our garden. The recipe came together in no time and made a great summer meal without turning the stove on. No arugula or salad greens at all - didn't need it.

Delicious- used Papa de Rola beans from Rancho Gordo. Cannot wait to try again when my own tomatoes ripen!

So delicious. The combination of celery, mint, and feta with tomatoes from the garden was perfect. A keeper we'll return to every summer.

Wonderful and simple summer supper. I made 2 simple cheese omelets for the 2 of us. I’m not a fan of mint, but it really works in this salad!

Whole family ate this (kids 10 and 12), and I’m looking forward to making a panzanella with some diced up bread tomorrow for lunch. I’d like to have some arugula marinate in the juices for a bit and get wilty. I served it on the side bc my kids don’t care for arugula, but it didn’t really get properly dressed like that.

I clipped this recipe when it appeared in the paper 5 years ago. I finally made it. A terrific easy summer meal. I grilled my bread and tossed my arugula with the tomatoes and beans. A keeper!

The key to this recipe is great tomatoes. Where I live, that means now (August). I took multiple liberties. Added some fresh dug scallions. Pickled the celery and onions about ten minutes prior to adding other ingredients. Instead of bread, served it over couscous. You get the idea. Flex it like Sam Sifton does. But great tomatoes are the key..

I made this last night. Used equal parts bean and tomato (since I planned to have it as a main meal). Used lots of chopped heirlooms, though they aren’t quite in season yet. Used handfuls of chopped basil and mint which really stood out. The celery didn’t come through so I could probably take it or leave it? And we subbed crumbled goat cheese because it’s what we had. Don’t skip the sherry vinegar. It was so good. Can’t wait to have the leftovers for lunch.

Love this! I varied it a bit for lunch for 1 and for a vegan. I used 1 tomato, a chunk of vegan Feta, and cut up kalamata olives. Did not use the beans for just me, and used a crumbled rice cake. mixed it all in a bowl with the seasonings and ate it with a spoon! Delicious. Will make the actual recipe for dinner soon!

I changed about half of the ingredients in this recipe to use products that are accessible to me where I live. I realize that this is practically a different recipe, but it's amazing, so if you want a similar bean salad idea with a different flavor profile, try subbing pinto beans for pink beans, green onions for celery, cilantro for mint and cotija for feta cheese. It's in my regular rotation for breakfasts and lunches.

Fantastic flavors! The only addition was lots of freshly grated black pepper. Served with a slice of toasted hearty Volkenbrot Rye rubbed with a garlic clove and lightly buttered.

A wonderful recipe—easy, fast, and healthy. I’d definitely keep the arugula, but we added at least double the feta and more mint, too. Also, we had a hard time getting ahold of sherry vinegar for this, so used a brown rice vinegar, which was light and lovely.

Such a nice surprise for a summer dinner, and I only had to run out for the can of beans! Had to use red wine vinegar because I was out of sherry vinegar. I salted the tomatoes too far in advance, but you know what? I'd do it again. The juices that pooled at the bottom of the bowl were very tasty, if a little messy.

Very good. Used tomatoes from the farmers' market and mint from the garden. I substituted fresh mozzarella for feta (we aren't feta fans).

Like some others, I was doubtful as to how this would taste but I had everything on hand so we made it last week. Since then it's been lunch or dinner several other times. The flavors are excellent and it's a great meat free meal. The sherry vinegar and mint really make this outstanding.