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To make the Tomato and Herby Bean Salad, gather these simple ingredients: - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (15 oz) cannellini beans, drained and rinsed - 2 cups cherry tomatoes, halved - 1 small red onion, finely diced - 1 cucumber, diced - 1/2 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped - 3 tablespoons olive oil - 2 tablespoons balsamic vinegar - 1 clove garlic, minced - Salt and black pepper to taste You can easily swap some ingredients if you need to. Here are a few ideas: - Use black beans instead of chickpeas for a different taste. - Swap cannellini beans with navy beans if you want. - Green onions can replace red onion for a milder flavor. - If you don't have fresh herbs, try dried herbs like Italian seasoning. - Lemon juice can be used instead of balsamic vinegar for a zesty kick. Fresh ingredients bring brightness and crunch to the salad. Cherry tomatoes and cucumbers offer a lovely crispness. Fresh herbs give the dish a vibrant flavor. However, canned beans save time and are still healthy. They provide protein and fiber without much fuss. If you choose fresh beans, cook them until soft. Balance between fresh and canned can enhance your salad. I recommend using fresh herbs whenever possible for the best taste. For the complete recipe, you can refer to the Full Recipe. First, gather all your ingredients. Use these items for your fresh tomato and herby bean salad: - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (15 oz) cannellini beans, drained and rinsed - 2 cups cherry tomatoes, halved - 1 small red onion, finely diced - 1 cucumber, diced - 1/2 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped Make sure to rinse the beans well. This removes extra salt and keeps your salad light. Cut the cherry tomatoes in half. Dice the red onion and cucumber into small pieces. Finally, chop the parsley and basil finely for flavor. In a large mixing bowl, combine the drained chickpeas and cannellini beans. Add in the halved cherry tomatoes, diced red onion, and cucumber. Use a large spoon to mix gently. This helps keep the tomatoes intact. Look for a nice mix of colors and textures in your bowl. For the dressing, grab a small bowl. Whisk together these ingredients: - 3 tablespoons olive oil - 2 tablespoons balsamic vinegar - 1 clove garlic, minced - Salt and black pepper to taste Mix until the oil and vinegar blend well. The garlic adds a nice kick, while the vinegar gives it a tangy bite. Tasting the dressing is key. Adjust the salt and black pepper to fit your taste. Now, pour the dressing over your salad mixture. Add the chopped parsley and basil. Gently toss everything together until all parts are coated. The colors should pop, and the smell should make your mouth water! Let the salad sit for at least 15 minutes. This time allows the flavors to meld. The longer you wait, the better the taste. For the full recipe, check out the detailed instructions provided above. Enjoy your fresh flavor delight! To boost the taste of your Tomato and Herby Bean Salad, use fresh herbs. Fresh parsley and basil make a big difference. Try adding a squeeze of lemon juice for a zesty kick. You can also add a pinch of chili flakes for a little heat. Let the salad sit for at least 15 minutes before serving. This helps the flavors blend well. When selecting tomatoes, look for firm ones that feel heavy. Cherry tomatoes are sweet and juicy, perfect for this salad. If using larger tomatoes, choose ripe ones with no blemishes. The color should be bright and vibrant. Avoid tomatoes that are too soft or have dark spots. Serve this salad in a large, shallow bowl. Garnish with extra herbs to add color. You can sprinkle crumbled feta cheese on top for a tasty twist. This salad pairs well with grilled meats or crusty bread. It is also great as a light meal on its own. For the full recipe, check out the complete guide. {{image_2}} You can make the tomato and herby bean salad even better. Try adding some cheese, like feta or goat cheese. Cheese adds creaminess and tang. You can also toss in some nuts, like walnuts or almonds. Nuts give a nice crunch. These additions can change the texture and taste, making the salad more fun. While parsley and basil shine in this salad, other herbs can work well too. Try adding cilantro or dill for a different flavor. Mint also adds a fresh taste. Mix and match herbs to find your favorite combination. Using different herbs can bring new life to the same dish. You can turn this salad into a full meal. Add grilled chicken or shrimp for extra protein. For a vegetarian option, toss in some avocado or hard-boiled eggs. Quinoa or brown rice can also add fullness. These additions make the salad heartier and more satisfying. You’ll enjoy a complete dish that still feels light and fresh. Check out the Full Recipe for more ideas! To keep your Tomato and Herby Bean Salad fresh, store it in an airtight container. Glass containers work best here, as they help keep flavors intact. Before sealing, make sure the salad is cool. This prevents moisture from forming inside the container. You can also separate the dressing and salad if you want to keep it crisp. When stored properly, the salad lasts about 3 to 5 days in the fridge. If you see any signs of spoilage, like an off smell or mushy veggies, toss it out. For best taste, try to enjoy the salad within the first few days. This salad tastes best cold. If you want to refresh it, add a splash of olive oil or a squeeze of lemon. Mix it gently to bring back that fresh flavor. Avoid reheating, as it can make the beans mushy and the vegetables lose their crunch. For a little zing, sprinkle with fresh herbs before serving again. For the full experience, check the Full Recipe. For a herby bean salad, I love using chickpeas and cannellini beans. They provide great texture and taste. You can also use black beans or kidney beans for extra color and flavor. Each bean adds its own unique touch. The key is to choose beans you enjoy. Yes, you can make this salad a day ahead. It saves time when you have guests. Just store it in the fridge in a tight container. The flavors blend nicely overnight. Just be sure to give it a good stir before serving. Freshness is key! Letting the salad sit is a good idea. It helps the flavors combine. I recommend at least 15 minutes. This time lets the dressing soak in and enhances the taste. You can even let it rest longer if you wish. Just keep it cool. This salad is already vegan! All the ingredients are plant-based. The olive oil and vinegar dressing adds great taste without animal products. If you want more flavor, you can add vegan cheese or nuts. Enjoy the fresh flavors while keeping it plant-friendly. This blog post gave you a detailed guide on making a delicious Tomato and Herby Bean Salad. We covered the ingredients, step-by-step instructions, and useful tips. You learned how to choose fresh ingredients, mix flavors, and store leftovers properly. Try adding different herbs or proteins to make it your own. With these insights, you can create a flavorful meal that suits your taste. Enjoy making this salad and impress your family and friends!

Tomato and Herby Bean Salad

Discover the vibrant flavors of this Tomato & Herby Bean Salad that's perfect for any occasion! With fresh ingredients like chickpeas, cherry tomatoes, and aromatic herbs, this salad is a healthy and delicious option for lunch or dinner. In just 30 minutes, you can create a dish that's as appealing to the eye as it is to the palate. Click through to explore this easy recipe and elevate your mealtime with a burst of freshness!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

2 cups cherry tomatoes, halved

1 small red onion, finely diced

1 cucumber, diced

1/2 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 clove garlic, minced

Salt and black pepper to taste

Instructions
 

In a large mixing bowl, combine the drained chickpeas and cannellini beans.

    Add the halved cherry tomatoes, diced red onion, and cucumber to the bowl.

      In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper to form a dressing.

        Pour the dressing over the salad mixture.

          Add the chopped parsley and basil, then gently toss everything together to combine well.

            Taste and adjust seasoning with additional salt or pepper as needed.

              Let the salad sit for at least 15 minutes for the flavors to meld.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                  - Presentation Tips: Serve the salad in a large, shallow bowl, and garnish with extra herbs on top for a pop of color. For an added twist, sprinkle some crumbled feta cheese on top before serving!