Tuscan White Bean & Tomato Salad with Lemon Vinaigrette
Ingredients
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Lemon Vinaigrette:
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3 tablespoons olive oil
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2 tablespoons lemon juice
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1½ teaspoon Dried Thyme
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¼ teaspoon Black Pepper Grinder
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½ teaspoon Garlic Granules
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½ teaspoon Oregano
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½ teaspoon Rosemary
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½ teaspoon
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Salad:
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2 x 400 gram tins butter or cannellini beans, drained and rinsed
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6 plum tomatoes, diced or 450g (1lb) cherry tomatoes, halved
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2 tablespoons Parmesan cheese, shavings
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1 tablespoons Flat Leaf Parsley
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.