Mr.CBB’s Tomato Salad With Potato,Green Beans and Chick Peas

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Tomato Salad with Potatoes, Green Beans and Chick Peas is perhaps one of our favourite salads in the summer time. We always bring this as a healthy side yet frugal dish to any backyard bbq’s we may go to and it’s a hit. This tomato potato salad is a heart healthy dish and we like to serve it along side a protein such as lamb which we marinate and grill on the bbq.

If you don’t already know from my many garden posts we grow an abundance of varieties of tomatoes such as …..

  • Roma Tomatoes
  • Beefsteak Tomatoes
  • Cherry Tomatoes
  • Plum Tomatoes
  • Grape Tomatoes

Originating in South America the tomato often called a “vegetable” is actually a fruit although most consider it a vegetable. There is nothing better than organic tomatoes ripened on the plant for easy summer salads. Tomatoes are also popular in a myriad of other dishes and condiments such as …..

  • Tomato Soup
  • Sun-Dried Tomatoes
  • Tomato Juice
  • Pasta Sauce
  • Ketchup
  • Salsa
  • Pizza
  • Tomato paste
  • Beverages such as the Bloody Mary

Some people even enjoy slicing tomatoes, breading them and frying them in vegetable oil until crispy on the outside. You can top these little treats with fresh mozzarella and melt it under the broiler.

I always keep our tomatoes out of the refrigerator as I find it affects the taste and texture of the tomato. When we make a fresh tomato salad we always let it sit for about 30 minutes to absorb the spices and extra virgin olive oil. It also helps to build flavour and juices (great for dipping with my Olive Bread). If you pick tomatoes that are not yet ripe simply leave them on a counter at room temperature and eat with-in 2-4 days for optimal taste.

Believed to be beneficial for the heart tomatoes also offer carotene lycopene one of the most powerful antioxidants you can find. We take pride in our tomatoes and enjoy them while we can but if we have more tomatoes than we can eat we simply scald them in hot water, peel them and freeze them in a freezer bag for later use.

Other Variations of Tomato Salads you might enjoy are….

What types of tomatoes do you grow? What is your favourite kind of tomato salad?

Mr.CBB’s Tomato Salad With Potatoes, Green Beans and Chick Peas

Feeds: 6-8 side salad

Prep Time

  • 15 minutes to boil potatoes in salted water until cooked but firm
  • 15 minutes to boil the green beans then soak in ice cubes and water
  • Soak Dry Chick peas overnight then boil until cooked then chill in water in the refrigerator (or use canned chick peas)
  • 10 minutes to make salad
  • 30 minutes to let the flavours come together


  • 3 pots
  • cutting board
  • knife
  • 3 large bowls
  • strainer


  • 1 cup dry chick peas
  • 1/2 cup extra virgin olive oil
  • 1/2 cup of red onion minced
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • dry oregano
  • fresh garlic
  • fresh basil
  • 4 large tomatoes
  • 4-6 potatoes
  • 1/2 lb fresh green beans
  • 1/2 fresh lime


  • 4-6 medium-sized potatoes peeled, cubed and boiled in salted water then chilled in the refrigerator
  • 1/2 fresh green beans boiled in salted water until cooked but still firm, drain then chill in the refrigerator
  • Boil in salted water 1 cup of  dry chick peas soaked over night until cooked then chill
  • On your cutting board cut 4 large tomatoes into wedges and put in a bowl, juices, seeds and all.
  • Add in 1 tablespoon of dry oregano
  • Add in 4 cloves of minced fresh garlic
  • Add in 6-10 leaves of fresh basil rolled and chopped (2 tablespoons)
  • Add in 1/2 cup of extra virgin olive oil
  • Add in 1 teaspoon of pepper to taste
  • Add in 1 tablespoon of salt to draw out the flavours and juices
  • Add in the juice of half a lime
  • Add in the minced red onion
  • Add in the cooled potatoes
  • Add in the cooled green beans
  • Add in the cooled chick peas
  • Mix the salad, taste for flavour
  • Let sit for 30 minutes
  • Serve you Tomato Salad!

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  1. This is a pretty interesting recipe! I love potato salad but that’s because of all of the mayonaise. 🙂 I’m sure a tomato potato salad would be pretty good as well though. I’m a big chickpea fan.

    1. The key in this one is the olive oil and enough of it and to let it rest so there is lots of juice mixed in with the potatoes… it’s awesome!! You can leave out the chick pea if you don’t like it we don’t always use it. Cheers Mr.CBB

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