White Bean and Tomato Salad
Makes
4
servings
This simple, beautiful, vegan friendly salad is a great addition to your summertime menu
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
½ cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 large cloves garlic, minced
1 ½ teaspoon sea salt
¼ cup basil, chopped fine
4 large, ripe tomatoes
3-4 cups cannellini beans, cooked
½ cup red onion, diced fine
4-6 cups mixed salad greens, washed and torn
Petals from 4 calendula flowers
12-20 borage flowers
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 large cloves garlic, minced
1 ½ teaspoon sea salt
¼ cup basil, chopped fine
4 large, ripe tomatoes
3-4 cups cannellini beans, cooked
½ cup red onion, diced fine
4-6 cups mixed salad greens, washed and torn
Petals from 4 calendula flowers
12-20 borage flowers
1
Combine the oil, vinegar, lemon juice, garlic and salt. Whisk together. Add the basil and whisk for another minute.
2
Cut the tomatoes into slices and place in a bowl. Drizzle a little dressing over them. Toss gently and set aside.
3
Combine the beans and red onion. Toss well and add all but a couple tablespoons of the dressing. Toss to combine.
4
Place greens in a large salad bowl. Toss with the remaining dressing to lightly coat the greens.
5
Spread the beans on top of the greens and arrange the tomato slices around the edge of the salad bowl.
6
Sprinkle the calendula petals and borage flowers on top just before serving.