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October Bean Tomato Salad

This cold salad makes the perfect side dish for a summer meal!

October Bean tomato salad


  • 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 olive oil
  • 1 tsp. kosher salt
  • 1 tsp. pepper
  • 1 cup cherry tomatoes, sliced
  • 2 tsp. fresh basil, chopped
  • 2 tsp. parsley, chopped


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).

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