Tomato and Bean Salad
Not your average bean salad! Cannellini beans, crispy bacon and black olives combine with flavours of the Mediterranean in this inspired salad.
Serves:
Serves 4
Ingredients
- 300 g very thick cut bacon, finely diced
- 1/4 cup cider vinegar
- 1/4 cup honey
- 400g can Craig's Cannellini Beans, well-rinsed and drained
- 12-16 black olives
- 1/2 red onion, finely diced
- 1/2 cup fresh basil or parsley leaves, chopped
- 400-500 g tomatoes, thinly sliced
Method
1. Pan fry the bacon until very crispy. Pour in the cider vinegar and honey and stir to release the sediment from the bottom of the bacon. Set aside.
2. In a bowl toss together the well-rinsed and drained Craig’s Cannellini Beans , red onion, olives, parsley or basil and the bacon and cider mixture. Season well with pepper.
3. Slice the tomatoes thinly and arrange around the edge of a platter. Pile the bean salad into the centre. Serve soon after making.
