Tomatoes & Beans

By Kevin • 30 or Less, All, Salads, Vegetarian • 18 Aug 2013

Tomatoes & Beans

With it’s fresh, clean, Mexican-inspired flavours, this almost instant salad could be served as a side dish, though it packs the protein punch to stand as a complete meal on its own. Don’t even think about using bottled lime juice and be sure to slice the onions as thinly as possible. Ready, set, go!

Time: 15 minutes

Serves: 4


4 large tomatoes – seeded and roughly chopped
1 19-ounce can white kidney beans – rinsed and drained
1 sweet Hungarian pepper – finely diced
½ small white onion – very thinly sliced
2 tablespoons cilantro – finely chopped
1 tablespoon fresh lime juice
1 clove garlic – finely chopped or grated
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
3 tablespoon extra-virgin olive oil


Gently mix the tomatoes, beans, pepper, onion and cilantro in a suitable bowl.

In a small bowl, combine the lime juice, garlic, salt and pepper, then whisk in the olive oil.

Pour the dressing over the salad, toss gently and serve immediately.

Get the PDF and nutrition info

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