I love to serve warm salad, dressed with an emulsion of olive oil and garlic as it makes a delicious accompaniment to grilled or roasted lamb, chicken and seafood.

Ingredients

• 1 can white beans
• 1 can red beans
• 2 cups frozen green beans
• Black pepper to taste
• 1 medium onion
• Salt to taste
• 8 cherry tomatoes
• 1 clove garlic
• 3 tbsp extra virgin olive oil

Preparation

1. Combine white and red canned beans, drain.
2. Boil green beans in salted boiling water until cooked for 2–3 minutes. Drain and add to white and red beans.
3. Cut cherry tomatoes in half. Sprinkle with oil. Bake in the oven preheated to 360°F (180°C) for 5-7 minutes.
4. Crush garlic and add it to the bean-tomato mixture. Sprinkle with salt and pepper. Season with oil.
   Gently mix all the ingredients and serve warm.