When It’s Too Hot to Cook

This was tasty and easy to make. The smell of frying basil was heavenly.

tomato bean basil salad

Tomato, Bean, and Fried Basil Salad
11 oz. cherry or grape tomatoes, halved
14 oz. can of mixed beans, drained and rinsed
1/2 cup of fresh basil leaves
5 Tbsp. extra virgin olive oil
salt and ground black pepper to taste

Put the halved tomatoes and rinsed beans in a bowl. Tear the basil leaves and put with the oil in a small pan. Cook gently on medium heat for about a minute, until the basil sizzles and begins to color. Pour the basil and oil over the tomato bean mixture, add salt and pepper, and mix them all together. Cover and leave to marinate at room temperature for at least 30 minutes. You may top with fresh uncooked shredded basil leaves if desired. Serves four to six.

Explore posts in the same categories: Culinary Delights, Domestic Arts, Journal, Miscellaney, Recreation

3 Comments on “When It’s Too Hot to Cook”

  1. Euan Says:

    Yummy!

  2. Mark Says:

    As one who experienced said yummy’s, I agree that the smell of basil cooking is lux.

  3. marta Says:

    That looks so delicious I could cry.