Still trying to decide what to make for the Fourth of July? This warm bean salad is a favorite of ours – it combines the creamy, nutty taste of beans with tangy feta, crunchy sharp onions and juicy cherry tomatoes. The key is to get the beans and the tomatoes mildly warmed. This makes the beans really tender and rich and the tomatoes burst with juiciness in your mouth.
Warm Bean Salad
I usually serve this Warm Bean Salad on a bed of spinach, mixed greens or arugula. You could omit the greens altogether without changing the taste, which we do sometimes as well. I like to use three different types of beans so there’s different flavors, textures and colors going on. Red kidney beans, white navy beans, chickpeas, white lima beans and fava beans work well.
Olive oil for cooking
1. In a deep saucepan, heat about one tablespoon of olive oil.
Have a wonderful and safe Fourth of July!
4 responses to “Warm Bean Salad”
This looks delicious. And easy, which also appeals. And fast, for relatively quick gratification. Ticks all my boxes.
ND: Lynne, thanks! Those are important boxes 🙂
Have a great 4th N. The salad looks delicious…& different! Gonna try this !
I love bean salads. This warm version sounds wonderful with the feta…mmm…
YEE KYA BAKWAAS HAI? U EATING HOT RAJMA WITH GREENS?