Turkish White Bean, Tomato and Onion Salad
Creamy white beans, ripe tomatoes and crunchy onion dressed simply with olive oil and lemon — exactly the sort of cooking I love.
Ingredients
- 800 g butter beans (2 tins), drained and rinsed
- 3 ripe tomatoes, roughly chopped
- 1 small red onion, very thinly sliced
- 4 tbsp extra virgin olive oil
- 1 lemon, juice only
- 2 tbsp flat-leaf parsley, chopped
- salt and freshly ground black pepper, to taste
Instructions
- Drain and rinse the beans, then leave to reach room temperature.
- Slice the onion very thinly and chop the tomatoes, keeping their juices.
- Combine beans, tomatoes and onion in a bowl. Pour over the olive oil and lemon juice and season generously.
- Fold through the parsley and leave for 5 minutes before serving at room temperature.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
Use ripe tomatoes and good olive oil. Keep the onion crisp; serve the salad at room temperature.
Nutrition
313
Calories
15G
Fat
2G
Saturates
4G
Sugars
689G
Salt
11G
Protein
36G
Carbs
11G
Fibre
ⓘ UK Government Reference Intakes (RIs).
