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Five bean salad

This is a great side dish which goes with just about everything. I love it in the Spring when the weather is starting to warm up and we can begin to cook outside.

Method

This salad is a particular favourite at family BBQs.

 

Whisk together the dressing ingredients and set aside. Cook the French beans in boiling salted water for 3 minutes and refresh under cold water.

 

In a large mixing bowl toss all the beans together with the spring onions and enough of the dressing to coat well. You may not need all the dressing, but it will keep in a jar in the fridge for at least a week.

 

You can scatter over whatever herbs you have to hand. I particularly like chopped chives.

Ingredients

150g fresh French beans, trimmed and cut into 1cm pieces


1 x tin cannellini beans, drained and rinsed


150g frozen edamame beans, defrosted under warm water


1 x tin black beans, drained and rinsed


1 x tin butterbeans, drained and rinsed


1 small bunch spring onions, finely sliced



For the dressing:


1 tablespoon organic apple cider vinegar


1 small clove of garlic


1 teaspoon Dijon mustard


100ml organic extra virgin olive oil


Serves: serves 4-6


Dietaries: VEG, GF

Method

This salad is a particular favourite at family BBQs.

 

Whisk together the dressing ingredients and set aside. Cook the French beans in boiling salted water for 3 minutes and refresh under cold water.

 

In a large mixing bowl toss all the beans together with the spring onions and enough of the dressing to coat well. You may not need all the dressing, but it will keep in a jar in the fridge for at least a week.

 

You can scatter over whatever herbs you have to hand. I particularly like chopped chives.

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