Black Bean and Roasted Tomato Salad


I think this will be my go-to potluck dish for every one that I’m ever invited to for the rest of my life. Here’s why:
1. You only need need 5 things to make it (beans, a lemon, tomatoes, almonds, and feta)
2. It can sit out for awhile and the flavor only improves
3. It’s unique – so much more interesting than potato salad (and healthier too)

I was initially doubtful when I looked at the recipe because I’m completely lame when it comes to combining new flavors. Since I’d never seen this combination before, I just didn’t know what to think. I’m so glad I tried it though. It was amazing on its own last night for dinner, and just as good today for lunch, tossed with fresh spinach.

The best thing about this salad is the roasted tomatoes. I love that it’s tomato season and I wish it could last forever. As tempting as they are plain…

tossing them with oil, a little sugar, and a pinch of salt and baking them for about 40 minutes elevates them to a whole new level of buttery sweetness.

I am slowly starting to love having time to do domestic things like roast tomatoes in the middle of the afternoon and make breakfast for Mike in the morning.

Fried eggs + avocado + hot sauce on toasted wheat bread.

I even packed his lunch.

We were joking last night about how I’m turning into a housewife. I don’t think I could ever actually be a full-time housewife but it’s kind of fun for right now. I’m hoping that the online course I’m taking for professional development helps prevent my brain from atrophying.

Recipe:
(adapted from Super Natural Every Day)

1 pint grape or cherry tomatoes, halved
2-4 tbsp olive oil (eyeball it – a good drizzle is fine!)
pinch salt
2 tsp sugar
3-4 cups black beans (2 cans, rinsed and drained)
crumbled feta (about a handful)
toasted sliced almonds (about a handful)
juice and zest of one lemon
fresh spinach (optional)

First roast the tomatoes: Toss the tomatoes, salt, sugar, and oil together and bake on a rimmed baking sheet at 350 F for about 40 minutes. Remove from the oven and let cool.

In a medium bowl, toss beans, feta, toasted almonds, lemon juice and zest, and cooled tomatoes together and adjust ingredients to taste. Toss with spinach if desired.

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8 comments to Black Bean and Roasted Tomato Salad

  • Yum! This looks so great. I’m definitely going to try it.

  • I love this salad! Can’t wait to try it!

  • Roasted cherry tomatoes are one of my favorite things ever! And I am dying because my copy of Super Natural Every Day STILL isn’t here, and I ordered it almost a month ago!!

  • I love when you try new things and they work out well.

  • Michael Melton

    I feel way too pampered these days. A breakfast sandwich is handed to me when I wake up…this is too good to be true. I guess I better enjoy it while it lasts!

  • So sweet! I totally make my husband’s lunch EVERY DAY. I tell some people that and they’re like “WHAT? Seriously? He’s a big boy, he can do it himself!” But I look at it this way 1) I love packing him lunches, making him meals, and filling his belly with nutritious food! It’s one way to show him I love him. 2) if I didn’t, he would walk across the street to Wendy’s for a quick lunch and 3) if I didn’t, he would eat out every. single. day.

    This doesn’t mean I feel like I HAVE to pack him lunches and make him food….I honestly love to do those things! So, I think it’s sweet that you made him breakfast and packed his lunch :)

  • This looks seriously good. Love roasted tomatoes and glad to have another use for them! Trying this very soon.

  • […] slightly adapted from Cate’s World Kitchen, originally from Super Natural Every Day by Heidi […]

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