3 BEAN SALAD

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.

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 suitable sized bowl.

Add the onion, parsley and lettuce leaves. 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.