Sweetened Bean and Tomato Salad


  • 1 ¼ cups dried beans, cooked (look for heirloom varieties at the market)
  • ½ tsp salt
  • ½ cup red onion, finely chopped
  • ¼ cup cider vinegar
  • 4 tsp honey (look for a local variety at the market)
  • 1 tsp canola oil (peanut also can be used)
  • Ground pepper to taste
  • ½ pound green beans, trimmed and cut into 2in beans
  • 1 pint cherry tomatoes, halved
  • ½ cup fresh basil, chopped fine
  • 16oz tomatoes, sliced (look for fresh varieties at the market)


  1. Combine beans, salt, onion, vinegar, honey, and oil in large mixing bowl. Stir, cover and place in fridge for at least 1 hour. (will keep overnight)
  2. Boil green beans in boiling water 5 min, or until crisp-tender. Drain and rinse with cold water. Pat dry and add to bean mixture.
  3. Add cherry tomatoes and basil. Season with pepper to taste.
  4. Serve bean mixture scooped over slices of tomato.


  • 106 Calories
  • 1.6g Fat
  • 0g Sat Fat
  • 0mg Cholesterol
  • 156mg Sodium
  • 19.7g Carb
  • 4.9g Fiber
  • 4.9g Protein

Stay connected TwitterFacebook LinkedIn YouTubeInstagram