Warm bean and tomato salad

    Warm bean and tomato salad


    18 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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