Russian Bean Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • 2 small tomatoes, each cut into 4 wedges
  • Cooking Spray
  • ½ teaspoon salt, divided
  • ⅛ teaspoon pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chicken or vegetable broth
  • 2 teaspoons olive oil
  • ¼ teaspoon Dijon mustard
  • Dash of sugar
  • 1 clove garlic
  • 1 cup chopped red onion
  • 1 cup chopped yellow bell pepper
  • ¼ cup minced cilantro
  • 1-19 oz. red kidney beans, drained
  • 1-19 oz. cannellini beans or other white beans, drained
  1. Preheat the oven to 350 degrees
  2. Place tomato wedges on a baking sheet coated with cooking spray. Lightly coat the tomatoes with cooking spray and sprinkle with ¼ teaspoon salt and pepper. Bake at 350 degrees for 1 hour.
  3. Place tomatoes, remaining ¼ teaspoon salt, vinegar, broth, olive oil, mustard, sugar, and garlic in a blender or food processor. Blend until smooth. Pour into a medium bowl.
  4. Add onion, bell pepper, ¼ cup cilantro, and beans to the tomato mixture. Toss well. Serve chilled or at room temperature.
  5. Adapted from Weight Watchers Recipes
Recipe by The Memorable Kitchen at