Summer Bean & Tomato Salad with Seared Zucchini
The ingredient that really makes this salad special is the dressing. Arlo Argan Oil kindly sent me a bottle of their argan oil, and I've been loving it as a finishing oil for simple salads like this one. It has a beautiful nuttiness that works especially well with lemon, vinegar, fresh herbs, and ripe summer produce.
Ingredients
- 1 cups cooked beans strained and rinsed
- 2 medium zucchini
- 2 cups ripe tomatoes chopped
- 1 avocado diced
- ¼ cup fresh cilantro chopped
- ¼ cup fresh basil torn
- 2 tablespoons Arlo Argan Oil plus more for finishing
- 1 –2 tablespoons red wine vinegar or sherry vinegar
- Juice of 1 lemon
- 1 garlic clove finely grated or minced
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt to taste
- Freshly cracked black pepper
- 1 tablespoon olive oil for searing zucchini
- Red pepper flakes optional
Instructions
Step 1: Strain the Beans
- Drain and rinse the beans thoroughly.
- Allow them to sit in a colander for several minutes so excess water drains away.
- Pat them gently with a clean towel if they're particularly wet.
- Kitchen Technique: This small step makes a big difference. Watery beans dilute the dressing and can make a salad feel flat.
Step 2: Sear the Zucchini
- Slice the zucchini into thick half-moons or rounds.
- Heat olive oil in a skillet over medium-high heat.
- Add the zucchini in a single layer.
- Season with salt, black pepper, garlic powder, and smoked paprika.
- Sear for several minutes on each side until golden brown.
- Remove from the heat and allow the zucchini to cool slightly.
- Kitchen Technique: Don't overcrowd the skillet. If the zucchini is packed together, it will steam instead of searing.
- You want caramelized edges and a little char.
Step 3: Make the Dressing
- In a small bowl, whisk together:
- Argan oil
- Lemon juice
- Vinegar
- Garlic
- Cumin
- Black pepper
- A pinch of salt
- Taste.
- You want the dressing to be bright and slightly acidic because the beans and avocado will mellow it out.
Step 4: Build the Salad
- Add the strained beans, tomatoes, seared zucchini, avocado, cilantro, and basil to a large bowl.
- Pour over the dressing.
- Gently toss everything together.
- Be careful with the avocado—you want some pieces to remain intact rather than turning into guacamole.
Step 5: Finish
- Taste and adjust the seasoning.
- Add more lemon if you want more brightness, vinegar for additional tang, or argan oil for a richer finish.
- Top with extra basil, cilantro, freshly cracked black pepper, and an optional pinch of red pepper flakes.
- Serve immediately or allow the salad to sit for 10–15 minutes so the flavors mingle.