Tomato, lemon beans, summer herbs

Fresh and satisfying. Buttery and lemony beans mixed with uber ripe tomatoes and medium spicy red peppers. Covered with red rubin basil, tarragon, and other freshly picked herbs from the garden. A serious amount of EVOO. Spray of aceto balsamico. A lunch to be remembered.

Tomato, lemon beans, summer herbs

Vegan, Gluten-free, Nut-free, Plant-based

Makes 2

Total time: 10 mins.

  • 2 big Roma tomatoes, chopped

  • handful of cherry tomatoes, red and yellow, cut in half

  • 1 medium spicy green pepper, sliced

  • 1 1/2 cups cooked white beans

  • handful of chopped mixed herbs: red rubin basil, tarragon, parsley,

  • lemon zest/peels from 1/2 lemon

  • 3-4 tbsp EVOO

  • splash of good quality aceto balsamico

  • sea salt & black pepper to taste

  • extra: pickled spicy green pepper/ jalapeno


  1. In a bowl, mix the white beans together with the lemon peels and salt. Leave aside.

  2. Take another big bowl and gently mix the salad ingredients, add the lemon beans, EVOO, salt & pepper. Add the pickled green peppers for extra spiciness if you'd like.

  3. Spray with Aceto balsamico. Serve.

  4. Enjoy with freshly toasted sourdough bread.

I'm Ana, a certified plant-based chef with an old love for food styling and photography. I definitely can’t live without lemons, olive oil and everything fermented. Welcome into my online world where I share nutritious, simple and flavourful recipes that are always inspired by the taste of my childhood memories.

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