Prep 5 mins
Cook 0 mins
Make and share this Black Beans and Tomatoes in Balsamic recipe from Food.com.
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups cherry tomatoes or 2 cups grape tomatoes, sliced in half
- 2 green onions, green and white parts, minced
- 1 garlic clove, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- Combine everything together in a bowl.
Wow...really light and fabulous tasting! I had some grape tomatoes to use up and came to Zaar in search of options and your recipe fit the bill! I had all the ingredients on hand and decided to try it. YUM! I used low sodium canned black beans, grape tomatoes and doubled the garlic. I did find that I needed to add some salt and pepper at the end. In reading previous reviews, the mention of some fresh basil would also be outstanding in this. I devoured this along with the help of my 2 year old daughter. She couldn't shovel the black beans in her mouth fast enough! That, to me, is a HUGE success in a meal! Then couple that up with fact that this dish is not even 1 gram of fat and that confirms a true winner! This one will be made again and again by me! My pictures of this dish will be posted shortly. Thank you for this one!!!
I have made your recipe before & forgot to comment on it... it's WONDERFUL!!! This time, I did a variation, using what I had on hand. Therefore it was: 1 can black beans, 1 can diced italian seasoned tomatoes, no onion, a handful fresh basil, pepper, garlic, balsamic, and then some apple cider vinegar instead of the red wine. It actually turned out really well! Oh, and for lunch I tossed a touch of feta on top. Fantastic recipe... and I'd also like to try it on a tortilla like the other person posted below. YUM! Thank you!! :-D
I was surprised how good this was! I told DH it was "desperation salad" as I needed a side dish for burgers but had no lettuce or fresh herbs of any kind. I made this with a dressing similar to Balsamic Vinaigrette, that I already had made up in the fridge. I also used regular tomatoes, as that was all I had. I needed to add salt and pepper as I used home-cooked beans instead of canned. But gosh it was tasty and even my toddler loved it. It also made fantastic bruschetta! I wouldn't bother making this unless tomatoes are in season ... it was the lovely ripe summer tomatoes that made this truly yummy.