Grilled Tomato and Two Bean Salad with Lemon Caper Dressing (02.05.13)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Grilled-Tomato-and-Two-Bean

by Jennifer Burns, Dan’s Market

  • 5 tablespoons olive oil, divided
  • 3 tablespoons lemon juice
  • 1 tablespoon capers, chopped
  • 1 tablespoon parsley, chopped
  • 1 pound green beans, trimmed
  • 4 ounces Feta or blue cheese, crumbled
  • 2 large beefsteak tomatoes, sliced 1/2-inch thick
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 can white beans, drained and rinsed
  • 6 cups arugula or romaine lettuce
  • Salt and Pepper, to taste

In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and run under cold water.

Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, salt and pepper. Cook until lightly browned, about 1 minute per side.

Arrange the arugula or romaine, tomatoes, green and white beans and Feta or blue cheese on plates and drizzle with the vinaigrette.


  • promo308258217

    Couscous, Tomato and Bean Salad

  • promo304196685

    Colorful Green Bean and Pepper Saute

  • promo304802132

    Salmon with Cucumber and Dill

  • promo302206070

    Quick Pasta Primavera

  • promo308862628

    Three Cheese Tortellini

  • panzanella

    Recipe: Panzanella Salad

  • promo305579475

    Mediterranean Quinoa Salad

  • promo300650686

    Blackened Salmon with Rice

  • promo302552003

    Harmons Recipes

  • promo300046112

    Southwest Corn Casserole

  • promo300477982

    Cheesy Penne Beef Goulash

  • promo303073493

    Spanish Rice and Beef

  • promo302987187

    Asparagus and Artichoke Lemon Pasta