Greek Butter-Bean Salad

• 4 ripe plum tomatoes
• 2 tablespoons chopped of fresh mint
• 1 garlic clove, roughly chopped
• 1 small lemon, juice of
• 3 tablespoons olive oil
• 2 (400 g) cans butter beans, drained
• 75 g pitted black olives
• 1 small red onion, thinly sliced
• 200 g feta, roughly cubed
• salt & freshly ground black pepper
• warm pita bread, to serve

1. Roughly chop one of the tomatoes and place in a liquidizer with half the mint and garlic and whizz until smooth.
2. Add the lemon juice and the live oil and some salt and pepper and whizz again to make a smooth dressing.
3. Cut the remaining tomatoes into wedges and toss with the butter beans, olives, red onions, feta and dressing.
4. Transfer to serving plates, scatter over the reserved mint and serve with warm pitta bread.

tomatoes, mint, garlic, lemon, olive oil, butter beans, black olives, red onion, feta, salt, warm pita bread

Taken from www.food.com/recipe/greek-butter-bean-salad-112678 (may not work)