Tomato Bean Bowl Salad

Surprise everyone at home with this Tomato Bean Bowl Salad. This delicious recipe is made with rich and creamy GOYA® <a title="Cannellini Can" href="https://goya.com/en/products/cannellini-can" data-udi="https://goya.com/en/products/cannellini-can">Cannellini</a> and a tasty blend of fresh tomatoes marinated with mustard, vinegar, garlic, olive oil and Adobo. To serve, place a base of <a title="Canilla Extra Long Grain Rice" href="https://goya.com/en/products/canilla-extra-long-grain-rice" data-udi="https://goya.com/en/products/canilla-extra-long-grain-rice">CANILLA® Extra Long Grain Rice</a> 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

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Ingredients

2 cups

GOYA® Canilla® Extra Long Grain Rice

¼ cup

GOYA® Red Wine Vinegar

1 tbsp.

Dijon mustard

1 tbsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

½ cup

GOYA® Extra Virgin Olive Oil

2 cans
(15.5 oz. each)

GOYA® Cannellini

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

Kitchen View

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.