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Tuscan White Bean & Tomato Salad with Lemon Vinaigrette
Ingredients
14
Servings
6
Ingredients
Lemon Vinaigrette:
3 tablespoons olive oil
2 tablespoons lemon juice
1½ teaspoon Dried Thyme
¼ teaspoon Black Peppercorns Mill
½ teaspoon Garlic Granules
½ teaspoon Oregano
½ teaspoon Rosemary
½ teaspoon
Salad:
2 x 400 gram tins butter or cannellini beans, drained and rinsed
6 plum tomatoes, diced or 450g (1lb) cherry tomatoes, halved
2 tablespoons Parmesan cheese, shavings
1 tablespoons Parsley Flat Leaf
Key Products
Instructions
- 1 Blend the vinaigrette ingredients together in a small bowl.
- 2 Cover and refrigerate for at least 1 hour to allow the flavours to develop. Bring back to room temperature for approx. 30 minutes before serving.
- 3 Meanwhile, toss the beans and tomatoes together in a large serving bowl. Drizzle over the Lemon Vinaigrette and top with Parmesan shavings and Parsley.
Nutritional Information
| Typical Values | Amount |
|---|---|
| Energy | 242 |
| TotalFat | 13.2 |
| SaturatedFat | 2 |
| Salt | 1.7 |
| Carbohydrates | 24.7 |
| Fiber | 11.6 |
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