Fresh and satisfying. Buttery and lemony beans mixed with uber ripe tomatoes and medium spicy red peppers. Covered with red rubin basil, tarragon, and other freshly picked herbs from the garden. A serious amount of EVOO. Spray of aceto balsamico. A lunch to be remembered.
Tomato, lemon beans, summer herbs
Vegan, Gluten-free, Nut-free, Plant-based
Makes 2
Total time: 10 mins.
2 big Roma tomatoes, chopped
handful of cherry tomatoes, red and yellow, cut in half
1 medium spicy green pepper, sliced
1 1/2 cups cooked white beans
handful of chopped mixed herbs: red rubin basil, tarragon, parsley,
lemon zest/peels from 1/2 lemon
3-4 tbsp EVOO
splash of good quality aceto balsamico
sea salt & black pepper to taste
extra: pickled spicy green pepper/ jalapeno
Instructions
In a bowl, mix the white beans together with the lemon peels and salt. Leave aside.
Take another big bowl and gently mix the salad ingredients, add the lemon beans, EVOO, salt & pepper. Add the pickled green peppers for extra spiciness if you'd like.
Spray with Aceto balsamico. Serve.
Enjoy with freshly toasted sourdough bread.
