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Tomato and Bean salad

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With the summer months approaching in South Africa, and thinking of all that family time many of us will be indulging in, it’s not going to be all gammon, roasts, bakes and fruit cakes all of the time. In between, we’ll be giving our metabolisms a break with something fresh and nourishing. And I find this bean salad to be such a fresh spin on my usual salad repertoire.

JAN | Jan Hendrik van der Westhuizen | Tomato and Bean salad
INGREDIENTS

for the vinaigrette

200 ml olive oil

80 ml fresh lemon juice

20 ml whole grain mustard

1 clove garlic, finely crushed

salt and freshly ground black pepper

 

for the salad

250 ml Imbo Red Speckled Beans (or Imbo Small White Beans or Imbo Kidney Beans)

75 g salad spring onions

salt and freshly ground black pepper

6 large tomatoes, try to get a variety of heirloom tomatoes

160 g sugar snap peas

250 g smoked scamorzine mozzarella (alternatively you can use bococcini mozzarella), sliced

80 g baby spinach leaves

120 g drained green olives

watercress

JAN | Jan Hendrik van der Westhuizen | Tomato and Bean salad
METHOD

Mix all the ingredients for the vinaigrette and keep one side.

Soak the beans (of your choice) for 60 minutes or according to the package instructions. Boil the beans according package instructions and drain in a colander.

Allow the beans cool down.

Thinly slice the spring onions and add to the cooled beans. Pour over the vinaigrette and season with salt and pepper. Let the beans marinate for at least 1 hour.

Slice the tomatoes and split some of the sugar snap peas in half.

Arrange all the ingredients on a serving platter and finish off with some fresh watercress.

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