Bean & Tomato Salad With Honey Vinaigrette

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Eating Well
Nutrition per serving    (USDA % daily values)


I used to have a lot of respect for the lifestyle Self magazine tries to promote, and their message of nurturing all aspects of one's life. That is, until their recent April 2014 publication in which they made fun of a brain cancer survivor running the LA Marathon in a tutu. Instead of mocking a woman for being proud of her journey, her image could have been used in a story to potentially inspire other people to transform their tragedies into triumphs, had Self taken the time to find out the story behind the photograph. As if this was not insulting enough, I encourage you to read the linked article and see for yourself the pathetic, half-apology released by the magazine. I will be unfollowing Self Magazine from Foodily, and no longer cooking or sharing their recipes, as I don't wish to endorse their shallow message of self-improvement reserved for those they deem worthy.
Jess Alagna   •  28 Mar   •  Report
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Ingredients for 8 servings

1/2 cup fresh basil leaves, thinly sliced

1 pound tomatoes, sliced

1/2 teaspoon freshly ground pepper, or to taste

4 teaspoons honey

1 1/4 cups dried beans, preferably heirloom, or 2 15-ounce cans white beans, rinsed (see Tip)

1 pint cherry or grape tomatoes, halved or quartered

8 ounces green beans, trimmed and cut into 2-inch pieces

1 teaspoon salt, divided

1/2 cup minced red onion

1/4 cup cider vinegar

1 teaspoon peanut or canola oil

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