Tomato and white bean puree salad

Bright, colourful, tasty tomatoes with a lush white bean puree. Whip this up for your dinner party guests or as a light lunch. It's ideal for diabetics.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


Tomato and white bean puree salad
  • 80 gram ciabatta bread, torn
  • 200 gram canned cannellini beans, rinsed, drained
  • 1 clove garlic, crushed
  • 2 teaspoon lemon juice
  • 2 teaspoon rice bran oil
  • 200 gram medley tomatoes, sliced
  • 3 teaspoon red wine vinegar
  • 2 tablespoon small fresh basil leaves


Tomato and white bean puree salad
  • 1
    Preheat grill (broiler) to high. Place bread on an oven tray; grill for 1 minute or until browned lightly.
  • 2
    Blend or process beans, garlic, juice and oil until mixture is smooth. Season with pepper to taste.
  • 3
    Combine tomato, vinegar and two-thirds of the basil in a small bowl; toss gently to combine. Serve bean mixture topped with tomato salad and bread; sprinkle with remaining basil.


Depending on the brand of beans used, you may need to add 1 tablespoon water to reach the desired consistency.

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