Bean and Sunblush Tomato Salad
1 red onion, diced
a small handful of fresh flat-leaf parsley, chopped
2 x 400g/14oz cans butter (lima)beans, drained and rinsed
75g/3oz sunblush tomatoes
For the dressing:
1 ripe large avocado
4 tbsp olive oil
2 tbsp red wine vinegar
1 garlic clove, crushed
1 To make the dressing, cut the avocado in half and remove the stone and peel. Scoop out the flesh and mash in a bowl. Add the oil, vinegar and garlic and mix together well until smooth and creamy.
2 Put the red onion, parsley, beans and sunblush tomatoes in a large bowl. Mix together and pour over the dressing. Toss gently until everything is lightly coated.
3 Divide the salad among six serving plates and serve.