• Calendula, Tomato and White Bean Salad

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  • 4 large ripe tomatoes, sliced
    3 cups cooked navy or cannellini beans
    1/4 cup extra-virgin olive oil
    3 tablespoons balsamic vinegar
    1 teaspoon sea salt
    12 to 20 borage flowers
    Petals from 4 calendula flowers
    2 tablespoons finely chopped basil
    2 tablespoons finely chopped chives
    Arrange the sliced tomatoes around outside edge of a large platter. Combine the oil, balsamic vinegar and salt in a small bowl; whisk well.
    Place the beans in a bowl and pour about half of dressing over them; toss well. Arrange beans in center of tomato platter. Drizzle remaining dressing over tomatoes.
    Sprinkle the flowers and herbs on top. Serve as a main course with bread and a tossed, green salad.
    Makes 4 servings.
    — Recipe courtesy of Ashland Food Co-op.
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