Cannellini bean and olive salad

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

1. Whisk together the lemon juice, vinegar, oil and seasoning. Taste and adjust seasoning to your liking.
2. 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.