Tomato, Mint And Cannellini Bean Salad - cooking recipe

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

Preparation

Blanch 4 ripe tomatoes in boiling water for 30 seconds, drain and rinse under cold running water.
Remove skins and coarsely chop.
Place in a large bowl with cannellini beans, garlic, mint leaves, extra virgin olive oil and red wine vinegar.
Season with sea salt and cracked black pepper and toss gently to combine.