Cannellini Bean and Tomato Salad

[Guest guest]

Cannellini Bean and Tomato Salad

 

 

400 g (14 oz) can cannellini beans, drained, rinsed

1/2 small red onion, finely chopped

200 g (7 oz) grape tomatoes, halved

8 teaspoons red wine vinegar

4 teaspoons olive oil

 

 

1. Combine beans, onion and tomato in a large bowl.

 

2. Add vinegar and oil. Toss to combine.

 

3. Cover with plastic wrap. Stand for 30 minutes for flavours to

develop. Serve.

 

 

 

VAIATION: You could use 4-bean mix instead of cannellini beans and

balsamic vinegar instead of red wine vinegar.

 

 

 

Serves 4.