Tomato and White Bean Salad

Diets

Vegan
Gluten free

Ingredients

Produce
- 2 cups Cannellini beans, cooked & drained
- 150 g Cherry tomatoes
- 2 tbsp Parsley
- 1 tbsp Quick pickled onions

Condiments
- 2 tbsp Lemon juice

Baking & Spices
- 1 Salt & pepper

Oils & Vinegars
- 3 tbsp Olive oil, Extra Virgin

Time
Prepare: 10M
Total: 10M

Found on thecookspyjamas.com

Description

Real Food for Busy People

This recipe will serve 4 as a side, or 2 as a main meal with crusty bread and a green salad. Whilst this salad is good as is, I also like to stir though crumbled feta, roasted tomatoes, salted capers, or olives. Replace the parsley with basil when in season. Add a tin of tuna for a great lunch or summer dinner. It is extremely adaptable. The salad will keep in the fridge for up to three days.

Directions

Place the lemon juice and olive oil in a small jar with a lid.
Season well with salt and pepper.
Shake to combine the ingredients and set aside.
Place the tomatoes, parsley and pickled onions or green onion into a bowl.
Stir thoroughly to combine.
Add the beans to the bowl.
Pour over the dressing.
Gently toss everything together. Stir the salad gently as the beans will break up if you are too vigorous.
Serve & Enjoy!

Prepare: PT10M
TotalTime: PT10M

thecookspyjamas.com

185 0 2017-08-01 06:38:49

Title:	Tomato and White Bean Salad
Descrition:	Tomato & White Bean Salad takes 10 minutes to make, and is perfect with crusty bread as a main meal salad. It also makes an easy side dish.

Tomato and White Bean Salad