Ingredients
- 4 roma tomatoes, halved
- 1 eschalot, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 400g can cannellini beans, drained, rinsed
- 400g can butter beans, drained, rinsed
- 1 tablespoon finely chopped fresh chives
Description
Roasted Tomato And Bean Salad Recipe - Preheat Oven To 220°C/200°C Fan-forced. Place Tomato, Cut Side Up, In A Roasting Pan. Top With Eschalot. Drizzle With Oil And Vinegar. Season With Salt And Pepper....
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