Remember back in the day when a very insipid and gluggy bean salad was served and never eaten? I was in the garden picking the last of my beans and thought about combining them for my version of 3 bean salad, writes Alison Lambert.
3 bean salad
Serves 4
Ingredients
400g cooked cannellini beans
300g green beans, top and tailed, cooked for 1 minute, refreshed
1 cup broadbeans, cooked and tough skins removed
½ red onion, finely diced
¼ cup flat leaf parsley,roughly chopped
handful rocket, mizuna or watercress leaves
3 Tbsp red wine vinegar
1 Tsp dijon mustard
6 Tbsp extra virgin olive oil
salt and cracked pepper
Method
Place the cannellini beans, green beans and broad beans together in a bowl.
Add the onion, parsley and lettuce. Season lightly with salt and pepper.
Mix the vinegar, mustard and oil together. Season lightly. Stir to combine.
Pour the dressing over the beans and toss to combine. Taste and adjust if necessary.
Serve at room temperature.
