Russian Bean Salad

By Lv2Cook

Ingredients

• 2 small tomatoes each cut into 4 wedges
• Cooking spray
• 1/2 teaspoon salt divided
• 1/8 teaspoon pepper
• 3 tablespoons red wine vinegar
• 2 tablespoons low-salt chicken broth
• 2 teaspoons olive oil
• 1/4 teaspoon Dijon mustard
• 1 dash sugar
• 1 garlic clove
• 1 teaspoon minced fresh cilantro
• 1 cup diced red onion
• 1 cup diced yellow bell pepper
• 1/4 cup minced fresh cilantro
• 1 (19-ounce) can kidney beans drained
• 1 (19-ounce) can cannellini beans or other white beans drained

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Place tomato wedges on a baking sheet coated with cooking spray. Lightly coat tomatoes with cooking spray; sprinkle with 1/4 teaspoon salt and pepper. Bake at 350º for 1 hour.

Place tomatoes, 1/4 teaspoon salt, vinegar, and next 5 ingredients (vinegar through garlic) in a blender; process until smooth. Pour into a bowl. Stir in 1 teaspoon cilantro; set aside.

Combine onion, bell pepper, cilantro, and beans in a bowl; stir well. Add tomato mixture; toss well.

Serving Size: 1/2 cup