Warm bean and tomato salad

Warm bean and tomato salad


17 people made this

About this recipe: Cannellini beans are tossed in a warm tomato, white wine, garlic and basil sauce and served on a bed of peppery rocket leaves. You can use ripe tomatoes, if you prefer.


Serves: 4 

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (400g) tin chopped tomatoes
  • 3 tablespoons white wine
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 (400g) tin cannellini beans, drained and rinsed
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 60g rocket
  • 25g shaved Parmesan cheese (optional)

Prep:15min  ›  Cook:8min  ›  Ready in:23min 

  1. Heat the olive oil in a large frying pan over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
  2. Arrange the rocket on a serving platter. Spoon the bean mixture over the rocket. Top with the shaved Parmesan cheese if desired.

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