When I taught cooking, one of my most popular classes was What Goes With the Grill. It seems that people feel pretty confident about cooking over an open flame, but are a little flummoxed about what to serve alongside.
I still remember blushing at the compliments for my Grilled Peach and Fennel Salad. It remains a favorite during peach season.
So delight ensued when a six pack of tomatoes arrived from the good people at Red Gold, a company based right here in the Midwest, which sent me straight to the kitchen to come up with some great sides for my own weekend grilling.
For my first version of this Tomato and White Bean Salad, I used Petite Diced Tomatoes with Lime Juice and Cilantro. I stood at the stove, sautéing onions and adding some cooked edamame along with the other ingredients in the recipe here. My friend Maureen and her family gushed, and the kids had seconds, which is saying something.
Then I had an epiphany that these fresh-tasting tomatoes lend themselves to an age-old dump and stir method with no cooking required. Perfect for a sultry day when you don’t want to even reach for the stovetop, or just want something to assemble quickly so you can move on to the grilling.
For the recipe in the photo, I used the Diced Tomatoes with Basil, Garlic and Oregano, but I have to say I’m a bigger fan of the petite dice and will look for that version at the store. This is best made the day before – without the arugula – to give the beans a chance to absorb the tomato flavors. Stir in the arugula just before serving to keep the leaves fresh.
And Red Gold is having a grilling promotion on its Facebook page, so click on over for a chance to win a Big Green Egg grill. You can find more recipes on their site.
Tomato and white bean salad
Serves six as a side
¼ cup olive oil
2 tablespoons vinegar
1 teaspoon salt
¼ teaspoon black pepper
1 ½ cup cooked white beans, or 1 15-ounce can drained
½ cup cooked lentils
½ cup diced red onion
1 14.5-ounce can Red Gold diced tomatoes
1 – 2 cups arugula or other leafy green
In your largest mixing bowl, whisk together the olive oil and vinegar until well blended and season generously with salt and pepper. Dump in the white beans, lentils, red onion and tomatoes and gently fold to combine. If time allows, store in the refrigerator overnight to let the flavors meld. When ready to serve, stir in the arugula.
Are we Facebook, Twitter, Instagram or Pinterest friends? Photos and recipes by Janine MacLachlan, www. RusticKitchen.com. All rights reserved.