Three-bean salad

Broad beans, green beans and cannellini beans unite in this fibre-rich side dish.

Recipe «Three-bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 385g frozen broad beans, 350g green beans, topped, 60ml extra virgin olive oil, 2 tbsp basil pesto, 1 /2 tbsp fresh lemon juice , 2 x 400g cans cannellini beans, rinsed, drained, 100g watercress sprigs .

Ingredients:

• 385g frozen broad beans 
• 350g green beans, topped 
• 60ml extra virgin olive oil 
• 2 tbsp basil pesto 
• 1 /2 tbsp fresh lemon juice 
• 2 x 400g cans cannellini beans, rinsed, drained 
• 100g watercress sprigs 

Instructions

1. Cook the broad beans in a large saucepan of salted boiling water for 4 minutes or until tender. Refresh under cold running water. Drain. Peel and discard the skins.
2. Cook the green beans in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain and pat dry with paper towel.
3. Whisk together the oil, pesto and lemon juice in a small bowl. Taste and season with salt and pepper.
4. Combine the broad beans, green beans, cannellini beans and watercress in a large bowl. Drizzle over the dressing and toss to combine. Serve.