Much like lentils, beans, especially the white varieties, seem to suffer from a rather stuffy reputation. Unfairly so, because they’re not only very nutritious and cheap, but also a lot tastier than most people give them credit for. That’s why I’m urging you to look past your standard baked beans in tomato sauce scenario and imagine them in a more Mediterranean setting. As part of this salad, for example! I’m using ready-cooked cannellini beans from a can, which means this salad is not only tasty, healthy and cheap, but also dead easy. Need I say more?
Ingredients (as a side dish for 2):
1 can of cannellini beans or butter beans
5 cocktail vine tomatoes, quartered or 10 cherry tomatoes, halved
1 clove of garlic, finely chopped or pressed
a drizzle of olive oil
coarse sea salt
cracked black pepper
a few leaves of fresh basil, torn to pieces
- Drain the beans. Mix with olive oil, salt, pepper and garlic
- Add the tomatoes, adjust seasoning if necessary
- Add basil and tuck in. I told you it was easy!