Tomato Bean Bowl Salad
Surprise everyone at home with this Tomato Bean Bowl Salad. This delicious recipe is made with rich and creamy GOYA® Cannellini and a tasty blend of fresh tomatoes marinated with mustard, vinegar, garlic, olive oil and Adobo. To serve, place a base of CANILLA® Extra Long Grain Rice in a bowl and then top it with the bean and tomato salad. A tasty and easy dish!
Total Time
25m
Prep Time:25m
Yields:4-6 Servings
Ingredients
¼ cup
1 tbsp.
Dijon mustard
1 tbsp.
2 cans
(15.5 oz. each)
2 cups
halved grape tomatoes
¼ cup
finely chopped sun-dried tomatoes
¼ cup
finely chopped fresh parsley
3 cups
baby arugula
3 cups
chopped radicchio
½ cup
toasted chopped walnuts
Directions
Step 1
Cook rice according to package directions.
Step 2
Meanwhile, in bowl, whisk together vinegar, mustard, garlic and Adobo; slowly whisk in olive oil. Add beans, tomatoes, sun-dried tomatoes and parsley, tossing gently until well coated. Let stand for 10 to 15 minutes.
Step 3
Divide rice among bowls; top with arugula, radicchio and marinated beans. Sprinkle with walnuts.
Notes: Add leftover grilled steak, chicken or pork to the bowl if desired. Add black or green olives to marinated beans for a zesty variation.
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Tomato Bean Bowl Salad
Prep Time 25m
Total time 25m
Yields: 4-6 Servings
Surprise everyone at home with this Tomato Bean Bowl Salad. This delicious recipe is made with rich and creamy GOYA® Cannellini and a tasty blend of fresh tomatoes marinated with mustard, vinegar, garlic, olive oil and Adobo. To serve, place a base of CANILLA® Extra Long Grain Rice in a bowl and then top it with the bean and tomato salad. A tasty and easy dish!
Ingredients
¼ cup
1 tbsp.
Dijon mustard
1 tbsp.
2 cans (15.5 oz. each)
2 cups
halved grape tomatoes
¼ cup
finely chopped sun-dried tomatoes
¼ cup
finely chopped fresh parsley
3 cups
baby arugula
3 cups
chopped radicchio
½ cup
toasted chopped walnuts
Directions
Step 1
Cook rice according to package directions.
Step 2
Meanwhile, in bowl, whisk together vinegar, mustard, garlic and Adobo; slowly whisk in olive oil. Add beans, tomatoes, sun-dried tomatoes and parsley, tossing gently until well coated. Let stand for 10 to 15 minutes.
Step 3
Divide rice among bowls; top with arugula, radicchio and marinated beans. Sprinkle with walnuts.
Notes: Add leftover grilled steak, chicken or pork to the bowl if desired. Add black or green olives to marinated beans for a zesty variation.
