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


  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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