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.
