Iceberg and three bean salad

This side salad recipe is just the tip of the iceburg using lettuce and broad beans.

Bring a large saucepan of water to the boil over high heat. Cook broad and green beans for 2 minutes or until bright green and tender. Drain. Refresh in a bowl of chilled water. Drain. Peel and discard skins from broad beans (see tip).
Place oil, vinegar and dill in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Shred 4 lettuce leaves. Combine broad, green and cannellini beans and lettuce in a bowl. Drizzle with dressing. Roughly tear remaining lettuce leaves. Arrange on a platter. Top with bean mixture. Serve. To peel broad beans, make a small slit at one end with your thumbnail, then slide out bean.

Source

1 cup frozen broad beans

100g green beans, trimmed

1/4 cup olive oil

2 tbsp white wine vinegar

1 tbsp chopped fresh dill

1 small iceberg lettuce

400g can cannellini beans, drained and rinsed

Mixing Bowl Set

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