October Bean Tomato Salad

If you still have cherry tomatoes in your garden, quick, run out and pick them before it freezes. (Or cover them with an old sheet every time it freezes to prolong your enjoyment.)

I have been remiss in posting this yummy bean salad recipe to our blog. It's been available at markets, but now I'm adding it to my collection here.

October Bean Tomato Salad

4 cups cooked October Beans and set aside to cool (reserve broth for later)

2 TBSP. olive oil

1 small sweet onion, diced

2 tsp. fresh garlic

1/2 cup white wine vinegar

1/4 olive oil

1 tsp. kosher salt

1 tsp. pepper

1 cup cherry tomatoes, sliced

2 tsp. fresh basil, chopped

2 tsp. parsley, chopped

In skillet heat oil. Add onions and garlic and sauté until soft. Add cooked beans, 1 cup of reserved broth, and remaining ingredients (except tomatoes). Simmer for half an hour (until beans are soft and broth is thick). Remove from heat; let cool. Add tomatoes and toss (also add more fresh basil and parsley before serving). 

I also found great information about soaking and cooking with dry beans here.