This recipe popped up in the New York Times last week.  I shared it with pal, Frank, who is a vegetarian, because I knew he’d love it.  After sending it to him I found myself thinking about it, and thinking about it and thinking about it.  So I made it last night and let it marinate overnight for my lunch today.  Is this not the beautiful salad you’ve ever seen?  I dare you to find a prettier one.  Go ahead, I’ll wait.  Still waiting. Okay, get back to me.

redbeans and tomato salad

Per the usual, I made it this recipes own.  Here’s the skinny (literally…only 275 calories):

  • 2 pounds ripe sweet tomatoes, preferably a combination of red, green and yellow heirlooms
  • Fleur de sel or coarse sea salt
  • 1 ½ cups cooked red or pink beans (1 15-ounce can, drained and rinsed)
  • ½ cup finely diced celery (I omitted)
  • 1 small garlic clove, puréed in a mortar and pestle or put through a press (I added more like 4 cloves)
  • 2 ounces crumbled feta (about 1/2 cup), plus additional for garnish
  • 2 tablespoons chopped fresh mint, plus additional for garnish
  • 2 tablespoons sherry vinegar
  • ¼ cup extra-virgin olive oil
  • 3 to 4 cups baby arugula (I used a lovely spring mix as my salad base)
  • 12 barley rusks or 12 small but fairly thick slices toasted whole wheat country bread (I didn’t use bread)
  • I added fresh basil, cayenne, a whole leek and avocado
  • I also added 3 roasted jalapenos…because duh.

It’s delicious and all of my co-workers are jealous!  Give it a go and let me know what you think.