Winter Bean and Tomato Salad
Bright, wholesome, rich, and full of flavors! I make this winter bean and tomato salad every year. It’s so delicious it’s mind-blowing! Serve it as a standalone dish or alongside pasta, potatoes, or meat.
Updated : 11 August, 2025
Easy
More than 1 hour.
Ingredients
1500 grams
Tomato
500 grams
Bell pepper
500 grams
Carrot
500 grams
Onion
1.5 cup
Bean
0.5 cup
Sugar
1 tablespoon
Salt
0.75 cup
Vegetable oil
40 milliliters
Vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use seasonal, juicy, slightly sweet tomatoes for best flavor.
Step 2
Prep the beans by soaking them overnight in cold water with plenty of water to allow swelling. If using young beans, you can skip soaking.
Step 3
Boil the beans until partially cooked (about 30 minutes), then drain in a colander.
Step 4
Peel and rinse onions and carrots. Remove seeds and cores from bell peppers. Grate or puree tomatoes. Rinse all vegetables in cold water.
Step 5
Dice the carrots, peppers, and onions into small cubes.
Step 6
In a thick-bottomed pot or cauldron, combine the vegetables, beans, and tomatoes.
Step 7
Add salt, sugar, and vegetable oil. Stir well, cover, and bring to a boil.
Step 8
After boiling, reduce heat to low and simmer covered for 1 hour. Stir occasionally.
Step 9
Taste and adjust seasoning (salt or sugar). Add vinegar and cook for another 5 minutes.
Step 10
Transfer the hot salad into sterilized jars and seal with sterilized lids using a proper canning key. You can sterilize jars in a microwave, oven, or water bath. Pour boiling water over lids and let sit for 5-10 minutes before sealing.
Step 11
Turn jars upside down, wrap in a warm blanket, and let cool completely. Store in a cellar or pantry.
Step 12
The incredibly tasty bean salad is ready!