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–+ servings
Tuscan bean salad with cannellini and borlotti beans, cherry tomatoes, red peppers and herbs on a white plate

Tuscan Bean Salad

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The kind of supper that makes you glad it’s too hot to cook — creamy beans, sweet tomatoes and a sharp, herby dressing, tossed together in fifteen minutes with no cooking at all.
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Prep Time 15 minutes
Servings: 2 people
Course: Salad
Cuisine: Italian
Ingredients Method

Ingredients
  

  • ½ red onion, peeled and finely sliced
  • 1 400g cannellini beans
  • 1 400g borlotti beans
  • 250g cherry tomatoes, halved
  • 150g roasted red peppers
  • 20g parsley, leaves picked
  • 10g basil, leaves picked and torn
  • 50g kalamata black olives, pitted and halved
  • 40g baby garlic kale
  • ½ lemon juice only
For the Dressing
  • 4tbsp oil from the roasted peppers extra virgin olive oil is fine
  • 2tbsp red wine vinegar
  • 1 garlic clove, peeled and crushed
  • 20g oregano, leaves picked and chopped finely

Method
 

  1. Place all of the ingredients, except the baby kale in a bowl and season to taste
  2. mix together thoroughly
For the Dressing
  1. whisk together the dressing ingredients and season to taste
To serve
  1. pour the dressing over the ingredients in the bowl and toss gently
  2. add the baby garlic kale and toss to combine
  3. divide between two serving plates

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