1 x 400g can cannellini beans, rinsed, drained
1 x 250g punnet cherry tomatoes, halved
1 bunch fresh continental parsley, washed, leaves picked
1/2 small red onion, cut into thin wedges
2 tbs red wine vinegar
2 tsp extra virgin olive oil
1 garlic clove, crushed
Salt & freshly ground black pepper
1. Place the cannellini beans, tomato, parsley and onion in a large bowl and toss to combine.
2. Whisk together the vinegar, oil and garlic in a small jug until well combined. Taste and season with salt and pepper.
3. Drizzle the cannellini bean mixture with dressing and toss until well combined.
4. Serve immediately.
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