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.