Tomato, Mint and Cannellini Bean Salad

Ingredients

• 4 ripe tomatoes
• 2 (400 g) cans cannellini beans, drained and rinsed
• 2 garlic cloves, finely chopped
• 2/3 cup mint leaf, torn
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

Directions

1. 1

   Blanch 4 ripe tomatoes in boiling water for 30 seconds, drain and rinse under cold running water.

2. 2

   Remove skins and coarsely chop.

3. 3

   Place in a large bowl with cannellini beans, garlic, mint leaves, extra virgin olive oil and red wine vinegar.

4. 4

   Season with sea salt and cracked black pepper and toss gently to combine.