Tomato, Mint and Cannellini Bean Salad

READY IN: 10mins
Recipe by AmandaInOz

From the September 24, 2006 Sun-Herald. Serve with barbecued fish or meats.

Top Review by Leggy Peggy

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!

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a