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Bean and Tomato Salad with Honey Vinaigrette















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 ¼ cups beans, dried
preferably heirloom, or 2 15-ounce cans white beans, rinsed
1 teaspoon salt
½ cup red onion
¼ cup apple cider vinegar
4 teaspoons honey
1 teaspoon canola oil
1 x black pepper
freshly ground to taste
8 ounces green beans
trimmed and cut into 2-inch pieces
1 pint cherry tomatoes
halved or quartered
½ cup basil
leaves, thinly sliced
1 pound tomatoes


If using canned beans, skip to Step 3.

If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight.

Drain the soaked beans, rinse and transfer to a large saucepan.

Add 6 cups cold water.

Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans.

(If you’re using heirloom beans, be sure to check them after 20 minutes—they tend to cook more quickly than conventional beans.)

If at any time the liquid level drops below the beans, add 1 cup water.

When the beans are about three-fourths done, season with ½ teaspoon salt.

When the beans are tender, remove from the heat and drain.

Combine the beans (cooked or canned), the remaining ½ teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl.

Stir, cover and refrigerate to marinate for at least 1 hour or overnight.

Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes.

Drain, rinse with cold water, and drain again.

Pat dry and add to the marinated beans.

Stir in cherry (or grape) tomatoes and basil.

Season with pepper.

To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 1417% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 302mg 13%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 24%
Sugars g
Protein 15g
Vitamin A 11% Vitamin C 17%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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