Tomato and White Bean Salad

Ingredients

• 600 g (1 lb 5 oz) Ripe tomatoes, cut into bite-sized pieces
• 400 g (14 oz) Canned white beans (cannellini or butter beans), drained and rinsed
• ½ Red onion, very thinly sliced
• 2 tbsp Red wine vinegar
• 3 tbsp Olive oil
• 1 tsp Dijon mustard
• ½ tsp Fine salt
• Black pepper
• 1 large handful Fresh parsley or basil, roughly chopped

You’ll need: Large bowl

Method

1. 1

   Mellow the onion. Put the sliced onion in a large bowl with the vinegar and salt and leave for 10 minutes. This softens its bite.

2. 2

   Make the dressing. Whisk the oil and mustard into the vinegar and onion, and add a few grinds of pepper.

3. 3

   Toss. Add the tomatoes and beans and turn gently so the beans do not break up. Leave for 5 to 10 minutes so the tomato juices mingle with the dressing.

4. 4

   Finish. Stir in the herbs, taste, adjust the salt and vinegar and serve at room temperature.