Add something different to your caprese salad with these cannellini beans. Great as a side for so many different mains.
Serves88
Cook time5 mins5 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
2 tbs extra virgin olive oil
⅔ cup basil leaves
1 small garlic clove, bruised
5 vine-ripened tomatoes, thickly sliced
350g mixed medley tomatoes, large tomatoes thinly sliced
220g cherry bocconcini, torn
400g can cannellini beans, rinsed, drained
2 tbs white wine vinegar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the oil and half the basil in a small frying pan. Place over low heat. Cook gently for 4 mins or until basil is just wilted. Pour into a bowl. Add the garlic. Set aside to cool completely.
Step 2
Meanwhile, arrange combined tomato, bocconcini and beans on a serving platter.
Step 3
Remove basil and garlic from the oil and discard. Add the vinegar to the oil mixture. Season. Whisk to combine. Drizzle over the salad. Top with the remaining basil.
