White Bean and Tomato Salad
4
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
This simple, beautiful, vegan friendly salad is a great addition to your summertime menu
Meal Type
Salads & Soups
Diet Type
Gluten-Free Vegan Vegetarian
Combine the oil, vinegar, lemon juice, garlic and salt. Whisk together. Add the basil and whisk for another minute.
Cut the tomatoes into slices and place in a bowl. Drizzle a little dressing over them. Toss gently and set aside.
Combine the beans and red onion. Toss well and add all but a couple tablespoons of the dressing. Toss to combine.
Place greens in a large salad bowl. Toss with the remaining dressing to lightly coat the greens.
Spread the beans on top of the greens and arrange the tomato slices around the edge of the salad bowl.
Sprinkle the calendula petals and borage flowers on top just before serving.
Ingredients
½ cup extra virgin olive oil2 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