This is a simple recipe that produces an astoundingly good and surprisingly light dish for summer.

I know that using canned beans is cheating—or at least my page editor will tell me that—but I find that soaking dried beans overnight is just not high on my priority list these days.

Ingredients

2 cans white navy beans, drained

¼ of a red onion, diced

1 small handful basil, sliced

2 rosemary sprigs, leaves separated and finely chopped

Zest of one half of a lemon plus 1 tsp. juice

Olive oil

Salt and pepper

Preparation

Mix first five ingredients together. Season to taste with salt and pepper and add a splash of olive oil.

Serves 4