Time 20m Number Of Ingredients 8 Steps:
Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled. On the day, bring the salad to room temperature and give it a good stir before serving.
Time 20m Yield 5-6 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the beans, tomatoes, onion, yellow squash, zucchini and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad; gently toss to coat. Cover and chill until serving.
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Trim ends of beans and leave them whole. Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool. Cut away the core of each tomato, and cut it into wedges. In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Yield Makes 6 servings Number Of Ingredients 13 Steps:
Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoons oil in a small bowl; season with salt and pepper. Cook beans in a large pot of boiling salted water until just tender, about 3 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl. Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 tablespoons oil and toss to combine; season with salt and pepper. Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.
Time 35m Yield 12 servings Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. Arrange the butter beans on one side of a baking dish and the tomatoes on the other side. Drizzle with 2 tablespoons olive oil, the 2 sliced garlic cloves and a sprinkle of sea salt all over. Sprinkle the sage only over the butterbeans and drizzle the Worcestershire sauce only over the tomatoes. Toss each section individually with a couple of spoons and keep separate, to keep the flavors separate. Bake until the butter beans start to turn golden and the cherry tomatoes are soft and roasted, about 15 minutes. Remove from the oven. Meanwhile, put the slices of baguette on a baking sheet, drizzle each with 1/2 tablespoon olive oil and toast in the oven until golden, about 12 minutes. Then remove to cool. When the toasts are cool, rub one side of each with the remaining whole garlic clove. To assemble, lay some of the butter beans (about 4) on each toast, pressing down gently with a fork to slightly crush so they do not roll around. Arrange 2 roasted tomatoes on top and garnish with a few chives. Arrange on a serving plate and eat!
Time 25m Number Of Ingredients 7 Steps:
Drain and rinse the butter beans and place in a mixing bowl. Chop the tomatoes and add to the beans. Place the chilli, basil (reserving a few small leaves) garlic, olive oil and vinegar in the small bowl of a food processor then whizz until smooth. Add to the tomatoes and beans, season and mix. Serve scattered with a few small leaves.
Time 5m Number Of Ingredients 6 Steps:
In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper. To store, refrigerate up to 1 day.
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.