Baltic Maid

Tomato-Peach Salad with Kidney Beans and Pomegranate

Posted on | September 24, 2012 | 3 Comments

I love salads. And I love adding a sweet flavour to a hearty salad. This tomato salad adds peaches and pomegranate. These flavours blend very well together. The salad is very fresh and light yet the addition of kidney beans makes this a filling salad.

Grilled chicken kebabs marinated in olive oil, lemon juice, salt, pepper, and garlic made this a delicious and light yet filling meal.

Tomato-Peach Salad with Kidney Beans and Pomegranate

Ingredients

  • 3 peaches
  • 1 cup cherry tomatoes
  • 3 medium-sized tomatoes
  • arils of 1 pomegranate
  • 1 1/2 cups cooked kidney beans
  • 2-3 tbsp chopped red onion
  • 2 tbsp chopped fresh cilantro

Dressing

  • lemon juice
  • olive oil
  • honey
  • salt, pepper

Directions

Quarter the peaches and slice them. Cut the cherry tomatoes in half. Chop the other tomatoes into smaller pieces. Add the peaches and tomatoes to a bowl.

Add the pomegranate arils, kidney beans, red onion, and the cilantro to the bowl as well.

Drizzle lemon juice, olive oil, and a little honey over the salad. Toss the salad. Season with salt and pepper to taste. Voila!

I added some easy grilled chicken kebabs to this salad. I marinated the chicken in some olive oil, lemon juice, salt, pepper, and some grated garlic. This was an easy, delicious, rather light yet filling meal.

Guten Appetit!

Tomaten-Pfirsich-Salat mit Kidney-Bohnen und Granatapfel

Zutaten

  • 3 Pfirsiche
  • 1 Tasse (240 ml) Kirschtomaten
  • 3 mittelgroβe Tomaten
  • Kerne eines Granatapfels
  • 1 1/2 Tassen (360 ml) gekochte Kidney-Bohnen
  • 2-3 EL klein geschnittene rote Zwiebel
  • 2 EL klein gehacktes Korianderkraut

Dressing

  • Zitronensaft
  • Olivenöl
  • Honig
  • Salz, Pfeffer

Zubereitung

Die Pfirsiche vierteln und dann in Scheiben schneiden. Die Kirschtomaten halbieren. Die anderen Tomaten in kleine Stücke schneiden. Die Tomaten und die Pfirsiche in eine Schüssel geben.

Die Granatapfelkerne, Bohnen, rote Zwiebel sowie das Korianderkraut hinzufügen.

Ein wenig Olivenöl, Zitronensaft und Honig über den Salat gieβen. Alles gut vermischen. Den Salat mit Salz und Pfeffer abschmecken. Voila!

Ich habe ein paar Schaschlikspieβe mit Hühnchenfleisch dazu gereicht. Das Hühnchen habe ich vorher in ein wenig Olivenöl, Zitronensaft, Salz, Pfeffer und geriebenen Knoblauch marinieren lassen und dann gegrillt. Und fertig war eine einfache, leckere, leichte und doch füllende Mahlzeit.

Guten Appetit!

Comments

3 Responses to “Tomato-Peach Salad with Kidney Beans and Pomegranate”

  1. Julia
    September 25th, 2012 @ 17:39

    Love pomegranates! I grew up eating them all the time. Now, I can’t find them in stores!

  2. Erin @ Texanerin Baking
    October 5th, 2012 @ 14:31

    This is so colorful! I can’t think of a prettier salad. I imagine this must be super filling!

  3. BalticMaid
    October 5th, 2012 @ 15:30

    @ Julia: Oh, that’s too bad that you cannot find them. I actually did not grow up with pomegranates around but ever since I tried them I cannot get enough of them.

    @ Erin: Thank you so much!!! You always leave such sweet and/or funny comments. This brings the “salmon fry pork” to mind… hahaha…

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