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Tomato, olive & white bean salad

Serves: 4

Cooking time: 20

Cooking method: Raw


  • 1 clove garlic, crushed and roughly chopped
  • ¼ lemon
  • 100mls olive oil
  • 2 tbspn fresh coriander leaves, roughly chopped
  • 1 tbspn fresh mint leaves, chopped
  • 120g cannellini or haricot beans, cooked
  • 12 yellow cherry tomatoes, quartered
  • 12 black olives, pitted
  • 20g small capers, drained and rinsed well
  • 1 small red onion, finely diced
  • freshly ground salt and pepper to taste

Cooking instructions

  1. Place all ingredients into a large bowl and toss well to combine.
  2. Season and leave to infuse for 20 minutes at room temperature.
  3. Serve with tuna steaks, drizzled with basil pesto.


An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.