Basic Bean Salad

Ingredients

• 2 ½ to 3 cups cooked beans, or two 15-ounce cans, drained and rinsed
• (½ cup diced red onion or sliced green onions)
• (Up to 1 cup diced celery, cucumber, fennel, radish, or corn kernels)
• Hide ingredients for (1 cup cherry tomatoes, halved, or chopped Slow-Roasted Tomatoes) 1 (1 cup cherry tomatoes, halved, or chopped Slow-Roasted Tomatoes) (opens in new tab) (1 cup cherry tomatoes, halved, or chopped Slow-Roasted Tomatoes)
  • 2 pounds tomatoes, cut into ¾-inch-thick slices
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil
  • Chopped basil, thyme, or other herb of your choice

  Sub-recipe steps

  1. Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper. Spread out on the sheet: 2 pounds tomatoes, cut into ¾-inch-thick slices
  2. Combine: 1 teaspoon sugar; ½ teaspoon salt; ¼ teaspoon black pepper
  3. Sprinkle over the tomatoes. Drizzle with: Olive oil
  4. Sprinkle with: Chopped basil, thyme, or other herb of your choice
  5. Bake for 2 hours. Let cool to room temperature.
• (Up to ½ cup grated Parmesan or Romano or crumbled feta)
• (2 tablespoons chopped parsley, cilantro, or mixed herbs)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• (¼ teaspoon red pepper flakes)