Tomato, mint and cannellini bean salad

Name: Tomato, mint and cannellini bean salad
Cook time: 30 min
Cuisine: Italian
Ingredients: 4 ripe tomatoes; 2 x 400g cans cannellini beans (drained and rinsed); 2 cloves garlic (finely chopped); 2/3 cup mint leaves (torn); 2 tbsp extra virgin olive oil; 1 tbsp red wine vinegar

Lynne Mullins

October 19, 2011

Tomato, mint and cannellini bean saladNatalie Boog

Time:< 30 mins

A refreshing and delicious salad, this makes a perfect accompaniment to barbequed fish or meats.

Ingredients

4 ripe tomatoes
2 x 400g cans cannellini beans (drained and rinsed)
2 cloves garlic (finely chopped)
2/3 cup mint leaves (torn)
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar

Method

Blanch 4 ripe tomatoes in boiling water for 30 seconds, drain and rinse under cold running water. Remove skins and coarsely chop. Place in a large bowl with 2 x 400g cans cannellini beans (drained and rinsed), 2 cloves garlic (finely chopped), 2/3 cup mint leaves (torn), 2 tbsp extra virgin olive oil and 1 tbsp red wine vinegar.
Season with sea salt and cracked black pepper and toss gently to combine.
To serve
Serve with chargrilled T-bone steaks.

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