It is rare that my lunch is a something I’ve made before. Lunch is my time to throw together whatever bits and pieces are around. Sometimes these combinations are not good but other times, they turn into delicious meals that I end up sharing here. This tomato bean salad is a perfect example.
I made a similar salad some time back but the addition of fresh tomatoes really upped the overall recipe. I’m also a sucker for these corona beans. They are easily a meal and the perfect star of this recipe. If you’re not able to pick up corona beans, the cannellini beans will work. I do, however, recommend cooking them from dried. Some of the canned beans are super soft and fall apart in the salad.
Tomato Corona Bean Salad
An easy and beautiful tomato bean salad that features large white beans tossed with feta, pine nuts, and lemon.
- 2 tablespoons olive oil
- 1 medium shallot, thinly sliced
- 1 pound heirloom tomatoes
- 1 1/2 cups cooked corona beans (or cannellini beans)
- 2 fresh sage leaves
- Zest from 1/2 lemon
- 1 tablespoon lemon juice
- 1 ounce feta
- 3 tablespoon toasted pine nuts
- Salt, to taste
- Black pepper, to taste
- Heat a small skillet over medium-low heat. Add the olive oil and once hot, add the sliced shallot. Cook/fry the shallot pieces until golden and crisp. Remove the shallots from the oil and place on a paper towel to cool. Let the oil cool slightly.
- Cut the tomatoes into wedges and place in a bowl with the corona beans. Chop the sage leaves and add to the tomatoes along with the lemon zest, lemon juice, feta, and pine nuts. Drizzle the warm oil over the salad and toss until everything is well combined. Taste and add salt/pepper to your liking. Sprinkle with crisp shallots before serving.
Tips & Tricks: Leave out the feta to make vegan.
Also this salad can be made ahead of time but the shallots won't remain crisp. The salad, however, will still be delicious.
Nutrition: see the information.
I’ve not really deviated too much from the recipe that is written above but you do have a few options.
Vegetables: Try the flavors of this bean salad with roasted or grilled summer squash, sweet potatoes, or cauliflower.
Herbs: I like using sage because basil usually gets all the summer attention. However, you could use basil or a bit of thyme in place or with the sage.
Grains: Toss a cup or two of cooked grains into the salad to bulk it up a bit. My favorite additions include quinoa, millet, or the slightly chewier sorghum.
Seasons are changing. As fall and winter approach, it’s easy to jump into the excitement of fall produce. However, I hang on to tomatoes for as long as I can! By the time it’s December, I’ll be missing the fresh, just-off-the-vine taste. So, if you’re still swimming in tomatoes, a few other recipes to make before the season ends: