White Bean Salad | Fasolia Vrasta Salada

It would not matter what time you turned up at Stede’s you would always be fed. She had so many quick recipes up her sleeve and this was a classic. You could arrive just before lunch and within 15-20 mins you were tucking in.. Amazing.. Let’s Eat!

SERVES 4

PREP TIME: 5-10 MINS

COOKING TIME: 15-20 - MINS

INGREDIENTS:

2 - 400g tins of Cannelini Beans

3-4 Cloves of Garlic

200-300g of cherry tomatoes

1 Cucumber

Large Handful of chopped Corriander

Half a lemon

Salt and pepper  

Extra virgin olive oil

METHOD:

Put the tins of beans in a saucepan along with the peeled garlic.

Heat bean through on a medium heat for approx 15- 20 mins until beans are cooked.

Chop up tomatoes, cucumber and coriander.

Mix all together in a bowl with the beans.

Squeeze over the lemon juice and drizzle with olive Oil.

Serve with, goes without saying, a hunk of bread.

Perfect to serve alfresco on a warm summers day.

Tip: Stede would use dried beans and soak them over night, but tinned can be just as tasty and a lot quicker :)