As you might imagine we have a lot of beans being used in this household at the moment – I’ve got to get the chickpea/bean water from somewhere for all the meringue based recipes! This is a neat and tasty way of quickly turning a tin of white beans into a flavoursome and interesting salad. Use the best tomatoes you can for the perfect accompaniment for any lunch of choice.
If you can, soak the onions in cold water for a while before using – it takes that sharp edge off them that can otherwise wise be too overpowering.
Cannellini Bean and Olive Salad
(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
serves 4 as a side
1 tin cannellini beans, or other white beans (drained, water used to make meringues! And rinsed)
1 large handful tomatoes, halved or quartered
1/4 white onion, finely sliced and placed in icy water for 20 minutes, then drained
1 handful mixed olives, halved
1 large handful parsley, roughly chopped
1 tsp lemon juice
1 tsp vinegar
2 tbsps olive oil
Salt and pepper
Extra squeeze to lemon before serving
- Whisk together the lemon juice, vinegar, oil and seasoning. Taste and adjust seasoning to your liking.
- In a beautiful serving bowl, mix together the other ingredients. Pour over the dressing, mix gently and leave at room temperature for at least 30 minutes for the flavours to mingle.