Try this twist on a three bean salad for a light and gourmet side dish. Turn this dish into a satisfying main meal by adding grilled chicken or fish. This recipe takes under 20 minutes to make and serves 4 people.
Preparation time 10 mins
Cooking time 7 mins
Serves 4
Ingredients
8 thick baguette slices
2 tablespoons olive oil
Grated zest of 2 lemons, juice of 1
3 tablespoons honey
1 clove garlic, crushed
3 tablespoons walnut oil
200g green beans
400g can red kidney beans
400g can butter beans
Step 1.
Preheat to hot. Brush the baguette slices with half the olive oil. Toast on the grill pan for 2 minutes or until golden. Turn and brush with the remaining oil and toast for 2 minutes. Cut into croutons and set aside to cool.
Step 2.
To make the dressing, whisk the lemon zest and juice, honey, garlic and walnut oil in a large bowl. Trim the green beans then drain the red kidney beans and butter beans.
Step 3.
Put the green beans in a pan. Cover with boiling water and bring back to the boil then simmer for 3 minutes or until lightly cooked but still crunchy. Drain the beans, shake off the cooking water and toss in the dressing.
Step 4.
Add the other beans and toss well. Divide the salad among four bowls, scatter with croutons and spoon over any remaining dressing to serve.
