Tomato Bean Bowl Salad

Tomato Bean Bowl Salad
Tomato Bean Bowl Salad

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La Cocina Goya

Surprise everyone at home with this Tomato Bean Bowl Salad. This delicious recipe is made with rich and creamy GOYA® Cannellini and a tasty blend of fresh tomatoes marinated with mustard, vinegar, garlic, olive oil and Adobo. To serve, place a base of CANILLA® Extra Long Grain Rice in a bowl and then top it with the bean and tomato salad. A tasty and easy dish!

  • Ingredients
  • Directions

1 tbsp.

Dijon mustard

2 cans (15.5 oz. each)

GOYA® Cannellini, drained and rinsed

2 cups

halved grape tomatoes

¼ cup

finely chopped sun-dried tomatoes

¼ cup

finely chopped fresh parsley

3 cups

baby arugula

3 cups

chopped radicchio

½ cup

toasted chopped walnuts


Kitchen View

Step 1

Cook rice according to package directions.

Step 2

Meanwhile, in bowl, whisk together vinegar, mustard, garlic and Adobo; slowly whisk in olive oil. Add beans, tomatoes, sun-dried tomatoes and parsley, tossing gently until well coated. Let stand for 10 to 15 minutes.

Step 3

Divide rice among bowls; top with arugula, radicchio and marinated beans. Sprinkle with walnuts.


Notes: Add leftover grilled steak, chicken or pork to the bowl if desired. Add black or green olives to marinated beans for a zesty variation.

New from Goya

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