Tuscan bean salad

Name: Tuscan bean salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 red onion, peeled and finely sliced; ½ tsp sea salt; ½ tsp caster sugar; 400 g cans cannellini beans, rinsed and drained; 400 g borlotti beans, rinsed and drained; 225 g Waitrose 1 Golden Baby Plum Tomatoes, halved; 200 g baby plum tomatoes, halved; 280 g Cooks’ Ingredients Chargrilled Peppers In Olive Oil, drained, oil reserved; 25 g flat leaf parsley, leaves only, roughly torn; 85 g baby kale

A light and summery side salad bursting with flavour. The beans are accompanied by a sharp vinegar and tomato dressing - a perfect dish in the warmer months.

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves6
CourseSide
Prepare10 mins
Cook-
Total time10 mins

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1 red onion, peeled and finely sliced
½ tsp sea salt
½ tsp caster sugar
2 x 400g cans cannellini beans, rinsed and drained
400g borlotti beans, rinsed and drained
225g Waitrose 1 Golden Baby Plum Tomatoes, halved
200g baby plum tomatoes, halved
280g Cooks’ Ingredients Chargrilled Peppers In Olive Oil, drained, oil reserved
25g flat leaf parsley, leaves only, roughly torn
85g baby kale

FOR THE DRESSING

200ml tomato juice
2 tbsp red wine vinegar
½ garlic clove, peeled and crushed
½ x 15g pack oregano, leaves only, finely chopped

Put the onion into a bowl, add the salt and sugar and toss to coat. Knead gently for 3-4 minutes until softened, then add the beans, tomatoes, peppers and parsley.
For the dressing whisk together 4 tbsp of the reserved oil from the peppers with the dressing ingredients and season to taste. Pour the dressing over the salad and toss to coat. Just before serving add the baby kale.

Typical values per serving when made using specific products in recipe