Butter Bean, Chilli Tomato and Pesto Salad


  • 540g jar large butter beans
  • 500g tomatoes, peeled and cored
  • 1 red chilli
  • bunch basil
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar


Drain and rinse the butter beans and place in a mixing bowl. Chop the tomatoes and add to the beans. Place the chilli, basil (reserving a few small leaves) garlic, olive oil and vinegar in the small bowl of a food processor then whizz until smooth. Add to the tomatoes and beans, season and mix. Serve scattered with a few small leaves.