Roasted tomato and bean salad

Roasted tomato and bean salad

Ingredients (4 servings)

4 tomatoes, halved

1 onion sprigs, thinly sliced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

400g can cannellini beans, drained, rinsed

400g can butter beans, drained, rinsed


Preheat oven to 220°C/200°C fan-forced. Place tomato, cut side up, in a roasting pan. Top with onion sprigs. Drizzle with oil and vinegar. Season with salt and pepper. Roast for 15 to 20 minutes or until tomatoes are just starting to collapse.

Add beans to tomato mixture. Gently toss to combine. Roast for 5 to 10 minutes or until beans are heated through.

Place tomato mixture in a shallow dish. Serve.

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