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Double-Tomato Bean Salad


Double-Tomato Bean Salad

This is a true tomato lover’s recipe: There are tomatoes in the salad and in the dressing too! The beans make this hearty and filling. When Kids Advisory Board member Aleeza tested this recipe, she added feta cheese and loved it.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Blender (adult needed)
  • Can opener
  • Colander or strainer
  • Large bowl
  • Large spoon


  • For the Tomato Vinaigrette:
  • 1 cup cherry tomatoes
  • 1 small garlic close, peeled and sliced (or 1/4 teaspoon garlic powder)
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar (or whatever kind you have)
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme or oregano (if you like)
  • For the Salad:
  • 1 (15-ounce) can chickpeas, white beans, or butter beans, drained and rinsed
  • 1 cup cherry tomatoes, halved, or 1 large tomato, cored and diced
  • 2 large celery stalks, thinly sliced


  • To make the dressing: Put all the dressing ingredients in the blender and blend until it’s as chunky or smooth as you like. Taste the dressing on a piece of celery or a tomato. Does it need a splash more vinegar or a pinch more salt? Add it and taste again.
  • To make the salad: Put the beans, tomatoes, and celery in the bowl and add about half the dressing. Mix and then use a clean fork to taste it. Does it need more dressing? Add it and mix again.
  • Serve right away or cover and refrigerate up to 3 days.


  • Add 1 perfectly ripe avocado, peeled, pitted, and diced.
  • Add 1/2 cucumber, peeled and diced.
  • Add 1/2 cup crumbled feta cheese.
  • Add 2 tablespoons chopped fresh parsley, basil, or
  • cilantro leaves.
  • Add 2 tablespoons plain Greek yogurt.
Don’t have a blender or food processor? Ask an adult to help you chop the tomatoes and garlic as small as possible with a sharp knife, then stir the dressing ingredients together until they are liquidy.
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