Butter Bean, Tomato and Red Onion Salad

Serve this salad with toasted pitta bread for a fresh summer lunch, or as an accompaniment to meat cooked on the braai or barbecue.

To make a variation add a 200g tin of tuna. Drain and flake the tuna and stir into the bean salad. For extra colour and flavour, stir in a handful of pitted black olives and a handful of chopped fresh parsley or a teaspoonful of capers and a couple of gherkins, chopped or sliced.

To make a wholesome version of the Italian salad, Panzanella, tear half a loaf of ciabatta into bit size pieces and stir into the salad. Leave to stand for 20 minutes before serving.

Ingredients:

2 x 400g cans butter beans, rinsed and drained

4 plum tomatoes, roughly chopped

1 red onion, finely sliced

Sea salt and freshly ground black pepper

45ml herb infused olive oil

Method:

Mix together the beans, tomatoes and onions in a large bowl. Season with salt and pepper and stir in the oil.

Cover the bowl with cling wrap and chill for 20 minutes before serving.