Vine Cherry Truss Tomatoes, Mint and Cannellini Bean Salad

Vine Cherry Truss Tomatoes, Mint and Cannellini Bean Salad 

Serves 3-4. 

Ingredients 

8 ripe cherry truss tomatoes.

2 x 400g cans Cannellini beans (drained and rinsed).

2 cloves garlic (finely chopped).

2/3 cup mint leaves (torn).

2 tbsp extra virgin olive oil.

1 tbsp red wine vinegar. 

Process 

Blanch 8 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 2 x 400g cans cannellini beans (drained and rinsed), 2 cloves garlic (finely chopped), 2/3 cup mint leaves (torn), 2 tbsp extra virgin olive oil and 1 tbsp red wine vinegar.Season with sea salt and cracked black pepper and toss gently to combine. Serve with your favourite steak or fish.