White Bean and Tomato Salad

White Bean and Tomato Salad
Serves 6
  1. 1 pound small red potatoes
  2. 1 pound ripe tomatoes
  3. 4 cans (15 oz.) white kidney(cannellini) beans, drained and rinsed
  4. 4 scallions, white and green parts, finely sliced
  5. Bunch of flat parsley
  6. 1 hot red chile, finely diced
  7. 4 tbsp. extra-virgin olive oil
  8. Zest and juice of 1 lemon
  9. Sea salt to taste, freshly ground pepper
  1. Cook the potatoes in their skins in a saucepan with boiling water, for about 20 minutes, till fork tender.
  2. Drain and allow to cool, cut into wedges. Dip the tomatoes in a saucepan of boiling water for 20 seconds, peel, cut into wedges, and remove the seeds. Mix the potatoes, tomatoes and drained beans.
  3. Combine the scallions, parsley and chile, then mix with the olive oil, lemon zest and juice, salt, and pepper. Pour over the tomatoes, beans, and potatoes, mix and serve.
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