2 (400 g) cans
cannellini beans, drained and rinsed
garlic cloves, finely chopped
mint leaf, torn
extra virgin olive oil
red wine vinegar
- 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.