Italian bean salad

Cooking Salads Italian bean salad

This tasty Italian bean salad is fabulous for al fresco dining.

Lables: Low fat Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook the beans in a large saucepan of boiling water for 1-2 minutes or until just tender. Rinse under cold running water. Drain well. Pat dry with paper towel.
  2. Combine the beans, tomatoes, onion, capers and anchovies in a bowl.
  3. Whisk the oil, lemon rind and juice and garlic together. Season with salt and pepper. Stir in the parsley.
  4. Add the dressing to the bean mixture. Toss well. Serve.

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350g green beans, topped and tailed
350g butter beans, topped and tailed
4 large ripe tomatoes, chopped
1 red onion, halved, thinly sliced
2 tbsp drained capers
8 drained anchovy fillets, finely chopped
1/4 cup olive oil
1 lemon, rind finely grated, juiced
1 garlic clove, crushed
Salt & freshly ground pepper
1/3 cup chopped fresh continental parsley

Adv

Autors
Preparation time
30
Cooking time
5
Difficulty
Easy
Serves
6 people
Method
Baking
Category
Salads
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