heirloom tomato stacks with white bean salad
This recipe is light, a little bit tangy, and fresh with the addition of fresh herbs.
Ingredients
- 3 large heirloom tomatoes sliced thin
- 2 15- oz cans cannellini beans drained and rinsed
- 1 15- oz can quartered artichoke hearts drained and rinsed
- 1/4 cup olive oil
- 1/3 cup champagne vinegar
- 1 heaping teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 cup fresh herbs I use parsley, dill and chives.
- salt & pepper to taste
Instructions
- DRAIN. Drain and rinse cannellini beans and artichoke hearts. Combine in a medium mixing bowl and set aside.
- CHOP. Finely chop fresh herbs.
- DRESSING. Combine olive oil, champagne vinegar, dijon, paprika, garlic powder, salt & pepper, and fresh herbs into a jar or small mixing bowl and whisk together until combined. Taste, adjust seasonings, if needed.
- COMBINE. Pour dressing over the bean and artichoke mixture and stir until well combined.
- SERVE. Serve the salad by placing 2-3 slices of tomato on a plate and spooning the bean salad on top of them. Garnish with extra fresh herbs, fresh ground pepper, and red pepper if desired.
- ENJOY!
Notes
- For presentation, I like to put a few drops of a balsamic vinegar reduction on the serving plate and run a toothpick through the dots to create lines before placing the tomatoes down. This also adds another dimension of flavor.
Tried this recipe?Let us know how it was!