Cathy's Tomato-Bean Salad Recipe

Cathy's Tomato-Bean Salad Recipe
Cathy's Tomato-Bean Salad Recipe photo by Taste of Home
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Cathy's Tomato-Bean Salad Recipe

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As far back as I can recall, my mother and grandmother made this salad...with a few of the ingredients "missing". You see, one night, I was preparing dinner for my future husband—who just happened to be a chef. Naturally, I wanted to impress him with my cooking! But my cupboards were bare—except for a can of "chick-peas" and one of olives. Into the salad they went. That was nearly 7 years ago now...and I'm still serving it the same way today!
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 4 large ripe tomatoes, sliced thick
  • 1 cup thinly sliced red onion
  • 1 can (6 ounces) medium pitted ripe olives, drained and halved
  • 1/2 cup olive oil
  • 5 to 6 large fresh basil leaves, snipped or 1 tablespoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • Salt to taste
  • 1/8 teaspoon garlic powder

Directions

In a large salad bowl, layer beans, tomatoes, onion and olives. Combine all remaining ingredients; pour over vegetables. Cover and chill at least 3 hours or overnight. Serve chilled or at room temperature. Yield: 8 servings.
Originally published as Cathy's Tomato-Bean Salad in Country Woman January/February 1992, p29

Nutritional Facts

1 cup: 178 calories, 10g fat (0 saturated fat), 0 cholesterol, 333mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 4 large ripe tomatoes, sliced thick
  • 1 cup thinly sliced red onion
  • 1 can (6 ounces) medium pitted ripe olives, drained and halved
  • 1/2 cup olive oil
  • 5 to 6 large fresh basil leaves, snipped or 1 tablespoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • Salt to taste
  • 1/8 teaspoon garlic powder
  1. In a large salad bowl, layer beans, tomatoes, onion and olives. Combine all remaining ingredients; pour over vegetables. Cover and chill at least 3 hours or overnight. Serve chilled or at room temperature. Yield: 8 servings.
Originally published as Cathy's Tomato-Bean Salad in Country Woman January/February 1992, p29

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