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slow roasted tomato bean salad in bowl
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5 from 1 vote

Slow Roasted Tomato Bean Salad

Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine American, Mediterranean
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 people
Author Planted and Picked

Ingredients

Bean Salad

  • 1 cup cooked pinto beans
  • 1 cup cooked chickpeas
  • 1 cup cooked black beans
  • ⅓ cup red onion, diced small
  • ½ cup sweet peppers, diced small
  • 1 small jalapeno pepper, seeded

Salad Dressing

  • 2 tbsp good oil such as cold pressed EVOO, Flax or Hemp
  • 2 tbsp red wine vinegar
  • ½ lime, juiced
  • 1 large garlic clove, minced
  • ⅓ cup chopped cilantro
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp sea salt

Slow Roasted Tomatoes

  • 4 large tomatoes
  • 2 tsp dried oregano

Instructions

Slow Roasted Tomatoes

  • Preheat oven to 300°F.
  • Wash and dry 4 large tomatoes. Cut each tomato into about 8 wedges.
  • Using your finger, gently scoop out some of the seeds from each tomato wedge. This will help to remove some of the moisture.
  • Place the tomato wedges on a baking tray and sprinkle with oregano. Stir to combine.
  • Place in oven and bake for about 2 to 3 hours. The length of cooking time will depend on the moisture in the tomatoes, so start checking after 2 hours and keep cooking, checking every 20 minutes or so.
  • The tomatoes should be mostly dry but not burned. Set aside.

Bean Salad

  • We used Eden Organic canned beans for this recipe. If you are not using canned beans, prepare the beans in advance. You can use any combination of beans that you want to make up three cups prepared.
  • If you are using canned beans, drain and rinse them. Set aside.
  • Dice the red onion and sweet pepper. You can substitute roasted peppers for the sweet pepper if you have them on hand or want to roast them yourself.
  • Slice the jalapeño pepper in half lengthwise and remove the seeds. Dice finely.
  • Add the red onions, sweet pepper, jalapeño pepper as well as the dressing ingredients to a large bowl. Add in beans and stir to combine.
  • Add in the slow roasted tomatoes and stir to combine.
  • Place the bean salad in the refrigerator and chill for at least one hour to develop the flavours prior to eating.
  • This salad can be used as a main for lunch or a side dish for lunch or dinner. It is a great addition to a pot luck.