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    You are in: Home / Recipes / Tomato, Mint and Cannellini Bean Salad Recipe
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    Tomato, Mint and Cannellini Bean Salad

    Tomato, Mint and Cannellini Bean Salad. Photo by Leggy Peggy

    1/1 Photo of Tomato, Mint and Cannellini Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    AmandaInOz's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blanch 4 ripe tomatoes in boiling water for 30 seconds, drain and rinse under cold running water.
    2. 2
      Remove skins and coarsely chop.
    3. 3
      Place in a large bowl with cannellini beans, garlic, mint leaves, extra virgin olive oil and red wine vinegar.
    4. 4
      Season with sea salt and cracked black pepper and toss gently to combine.

    Ratings & Reviews:

    • on December 14, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tomato, Mint and Cannellini Bean Salad

    Serving Size: 1 (291 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 365.0
     
    Calories from Fat 69
    19%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 19.8 mg
    0%
    Total Carbohydrate 56.1 g
    18%
    Dietary Fiber 14.4 g
    57%
    Sugars 3.9 g
    15%
    Protein 20.8 g
    41%

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