Butterbean, Tomato & Olive Salad

Weekends are a time for indulgence – a fancy breakfast, a glass or two of wine, a baked good, perhaps some extravagant meals.  And if, like me, you only have a one day weekend, that means you have to squeeze all that indulgence into half the time.  It’s hard work.  Consequently on Mondays I like to have a well-intentioned, guilt-free start to the week, with a healthy bowl of porridge for breakfast and a light, vegetable-based lunch.  Behold one of my go-to salads.  It’s the easiest thing in the world to throw together, and is surprisingly tasty for something so simple.  This is an attractive side salad for 4, or a nice lunch for 2 with a hunk of brown bread on the side.

Butterbean, Tomato & Olive Salad

From Cranks Bible, serves 2-4

Ingredients:

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 onion, thinly sliced

450g tomatoes, sliced

400g can butterbeans, drained

generous handful black olives

Method:

1.  Put the oil and vinegar into a mixing bowl and season.

2.  Add the onions, tomatoes, beans and olives.  Turn gently to mix everything well.

3.  Divide onto individual plates and serve!

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