Original Italian Peasant Fare -
Bean-Tomato Salad Recipe

This is the salad to make - Bean-Tomato Salad Recipe - when the fresh green bean and the field tomato comes into season

Nothing beats the taste of fresh, slightly crisp green beans combined with the robust flavour of a fresh field tomato.

Bean Tomato Salad Recipe, vegetable salad recipes, green been salad recipe

The mildness of the mushrooms and cheese pair well with the beans and tomato. Top it off with a simple Basil Vinaigrette - UMMM - so good.

This simple salad recipe contains plenty of vitamins from the fresh vegetables and protein from the cheese. Niacin is also present in the form of the mushrooms.

Altogether - a healthy vegetable salad recipe for a nutritious meal.

Bean-Tomato Salad Recipe

This salad was an Italian peasant meal, but served with some crusty bread, it is perfect for a summer lunch.



• 1 cup (240 ml) fresh green beans

• 4 tomatoes - cut into wedges

• 1 cup (240 ml) mushrooms - sliced OR 1 can drained (optional)

• 1 can corn kernels -drained

• 1/2 cup (120 ml) cheese - cubed (optional)

• 2 green onions - diced

• Romaine Lettuce - torn into bite sized pieces

Basil Vinaigrette:

• 1/2 cup (120 ml) olive oil

• 2 tbsp (30 ml) lemon juice

• 1/2 tsp (2.5 ml) salt

• 1/4 tsp (1.25 ml) pepper

• 2 tbsp (30 ml) fresh basil - chopped


1. Blanch fresh green beans in a pot of boiling water for about 2 minutes. Drain and immediately rinse them with cold water.

2. Traditionally this salad is arranged in circles on a large platter over a bed of romaine. The tomato wedges, mushrooms, beans, and cheese are alternated. Sprinkle with green onions.

3. Whisk together all the vinaigrette ingredients. Drizzle over the entire salad.

Yield: Serves 4


This salad can also be made throughout the year by using canned green beans (well drained) or other varieties of beans, such as: kidney bean, chick pea, or black bean.

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