Tomato, Mint and Cannellini Bean Salad |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From the September 24, 2006 Sun-Herald. Serve with barbecued fish or meats. Ingredients:
4 ripe tomatoes |
2 (400 g) cans cannellini beans, drained and rinsed |
2 garlic cloves, finely chopped |
2/3 cup mint leaf, torn |
2 tablespoons extra virgin olive oil |
1 tablespoon red wine vinegar |
Directions:
1. Blanch 4 ripe tomatoes in boiling water for 30 seconds, drain and rinse under cold running water.
2. Remove skins and coarsely chop.
3. Place in a large bowl with cannellini beans, garlic, mint leaves, extra virgin olive oil and red wine vinegar.
4. Season with sea salt and cracked black pepper and toss gently to combine.
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