Tomato, Mint and Cannellini Bean Salad

“From the September 24, 2006 Sun-Herald. Serve with barbecued fish or meats.”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

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.

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