Mediterranean Mixed Bean Salad with Heirloom Tomatoes and Herbs

By: Jill Nussinow

Ingredients

1 1/2 cups of cooked white beans (or one 15-ounce can)
1 1/2 cups of cooked kidney beans (or one 15-ounce can)
1 1/2 cups of cooked garbanzo beans or chickpeas (or one 15-ounce can)
3 tablespoons of white wine or golden balsamic vinegar
4 tablespoons of extra virgin olive oil
1/4 teaspoon of salt
Freshly ground black pepper to taste
3 tablespoons of chopped fresh basil plus extra for garnish
1 tablespoon of chopped fresh oregano
3 tablespoons of chopped fresh Italian parsley
8-10 pitted of Kalamata or cured black olives
1 1/2 pounds of ripe heirloom tomatoes or tomatoes of any variety
1 cup of seeded cucumber diced or cut into half moon shapes

Directions

  1. Combine the vinegar, oil, salt and pepper and pour over the cooked beans. Let this mixture marinate for at least 25 minutes.
  2. After marinating, stir the chopped basil, oregano, parsley and olives into the beans. Then gently add the tomatoes and cucumber, and stir to combine. Or you can spoon the beans into a bowl and garnish with the tomatoes and cucumbers.