Tomato Bean Salad with Garlic-Rosemary Vinaigrette Recipe
An herb-infused vinaigrette makes this bean salad special. Be sure to toss it carefully so the beans don’t break down. This side dish is hearty and filling from the use of three types of beans.
Keywords
- Bean Salad
- Beans
- Gluten Free
- Healthy
- Healthy Side Dish
- Quick & Easy
- Salad
- Side Dish
- Side Salad
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Mixing bowl
- Whisk
Ingredients
- ¼ cup olive oil
- 3 cloves garlic, sliced
- 1 sprig fresh rosemary
- 2 Tbsp. each cider vinegar and fresh lime juice
- 1 tsp. Dijon mustard
- ½ tsp. sugar
- Salt
- black pepper
- 1 can each pinto and red beans, rinsed and drained (16 oz. each )
- 1 can black beans, rinsed and drained (15 oz.)
- 1 cup halved grape tomatoes
- ½ cup torn fresh parsley
- ¼ cup thinly sliced scallions
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