Red Bean and Tomato Salad

recipe and food styling by Melissa McClelland

Serves 4

Adding mint brightens any dish. This pretty salad needs only a bit of crusty bread and a glass of chilled wine to make a meal.

  • 1 pound cherry or grape tomatoes, sliced in half
  • 1 ½ cups cooked red beans
  • 1 stalk celery, with leaves, sliced
  • ½ cup sliced red onion
  • ½ cup crumbled feta
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons chopped mint
  • 2 tablespoons sherry vinegar
  • Salt and pepper to taste

Gently toss all ingredients together. Season with salt and pepper and toss again.