This October Bean Tomato Salad recipe offers a refreshing and flavorful side dish. It combines cooked October beans with a tangy vinaigrette made from olive oil, white wine vinegar, garlic, and fresh herbs like basil and parsley. Cherry tomatoes are added just before serving, giving the salad a burst of freshness. The beans are simmered with onions, garlic, and broth to infuse the dish with rich, savory flavors, making it a perfect complement to summer meals.
October Bean Tomato Salad
Ingredients
- 1 pound dry October Beans, cook and set aside to cool; reserve broth
- 2 Tbsp. olive oil
- 1 small sweet onion diced
- 2 tsp. fresh garlic
- 1/2 cup white wine vinegar
- 1/4 cup olive oil
- 1 tsp. kosher salt
- 1 tsp. pepper
- 1 cup cherry tomatoes sliced
- 2 tsp. fresh basil chopped
- 2 tsp. parsley chopped
Instructions
- In skillet heat oil. Add onions and garlic and sauté until soft.
- Add cooked beans, 1 cup of reserved broth, and remaining ingredients (except tomatoes).
- Simmer for half an hour (until beans are soft and broth is thick). Remove from heat; let cool.
- Add tomatoes and toss (also add more fresh basil and parsley before serving).
