Tomato, Mint and Cannellini Bean Salad

"From the September 24, 2006 Sun-Herald. Serve with barbecued fish or meats."
 
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photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
Ready In:
10mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • 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 cannellini beans, garlic, mint leaves, extra virgin olive oil and red wine vinegar.
  • Season with sea salt and cracked black pepper and toss gently to combine.

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Reviews

  1. This was a wonderful addition to our neighbourhood picnic lunch. Instead of whole, diced tomatoes, I used quartered grape tomatoes (so no need to skin or de-seed). We like sour, so I used 3 tablespoons of red wine vinegar. Wonderful salad. Thanks!
     
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Tweaks

  1. This was a wonderful addition to our neighbourhood picnic lunch. Instead of whole, diced tomatoes, I used quartered grape tomatoes (so no need to skin or de-seed). We like sour, so I used 3 tablespoons of red wine vinegar. Wonderful salad. Thanks!
     

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