Fried basil, tomato and mixed bean salad

This unusual salad could be made with any tinned or presoaked beans or pulses, even whole chickpeas.

Fried basil, tomato and mixed bean salad

Servings:	Serves 4
Calories per serving:	95
Ready in:	1 hour 10 minutes
Prep. time:	1 hour 10 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Love the crispy basil 5/5 Saw Rick Stein doing this and wondered what it would taste like. 😋 NonLoggedInUser

..gently fry the basil leaves..

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 15g fresh basil leaves
• 40 ml extra virgin olive oil
• 300g cherry tomatoes (Sungold if you can get them)
• 400g can of mixed beans
• 1 tablespoon lime or lemon juice
• Sea salt & freshly ground black pepper

Method

1. Keep back about a third of the basil leaves for garnish and then tear up the rest
2. Heat the olive oil in a small pan and gently fry the remaining basil leaves for a minute or so until the leaves take a little colour
3. Rinse the beans in a sieve under cold running water and drain
4. Halve the tomatoes and arrange in a bowl with the beans
5. Allow the basil soaked oil to cool a little and then pour over the beans and tomatoes
6. Season with a little sea salt and plenty of freshly ground black pepper
7. Toss the salad well and chill in a fridge for 1 hour so the flavours mingle
8. Dress with the remaining basil leaves and sprinkle with lime juice

Serving suggestions

Serve chilled

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