Mixed bean salad

Cooking Vegetarian Mixed bean salad

Detailed step-by-step description of how to cook the dish "Mixed bean salad". Try it by all means

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Cook the green beans and butter beans in a saucepan of lightly salted boiling water for 3 minutes or until tender crisp. Drain and refresh under cold running water. Pat dry with paper towel.
  2. Whisk together the combined oil, vinegar and sugar in a small bowl. Taste and season with salt and pepper.
  3. Add the dressing and borlotti beans to the green bean mixture. Toss to combine. Set aside for 2 hours to develop the flavours.
  4. Add the walnuts and parsley. Toss to combine and serve.

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250g green beans, topped
250g butter beans, topped
60ml macadamia oil
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp caster sugar
1 x 400g can borlotti beans, rinsed, drained
100g walnuts, toasted
2 tbsp torn fresh continental parsley leaves

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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