Tomato, Mint and Cannellini Bean Salad Recipe
From the September 24, 2006 Sun-Herald. Serve with barbecued fish or meats.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Pepper mill
- Pot
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Spoon
Ingredients
- 4 ripe tomatoes
- 2 (400 g) cans cannellini beans, drained and rinsed
- 2 garlic cloves, finely chopped
- 2/3 cup mint leaf, torn
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
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