An easy but delicious bean salad recipe with lots of herbs and a sharp lemon dressing.
I love the rustic feeling of a good mixed bean salad. I would say my bean salad recipe is really a mixed bean and herb salad. It’s the herbs that really bring the whole dish to life.
A lot of people bang on about three bean salads; to be honest, I think a bean salad recipe should involve as many varieties of beans as you can get. That is also true for the herbs, please don’t go light on the herbs; you want a good handful of each variety; think of this as a herb and bean salad!
Bean Salad Recipe:
1 tin Borlotti Beans
1 tin Flageolet Beans
1 tin Kidney Beans
1 tin Black eye Beans
1/2 red onion thinly sliced
1/4 cup charred pine nuts
2 handfuls mixed baby leaves (kale, spinach, chard, whatever you can get your hands on)
Fresh Herbs chopped – handfull of parsley, coriander, basil and any others
3 tbl extra virgin olive oil
3 tbl vinegar
Bean Salad Method:
This truly is an easy bean salad recipe!
Open the tins of beans and drain the liquid away, pour all the beans into a saucepan with salted water; bring to the boil and then simmer for a few minutes or until just cooked through and softened slightly (but not mushy) and let steam dry.
Once the beans are dry; add all the other ingredients to the saucepan and combine well and ensure everything is coated in the olive oil and vinegar (feel free to add some more vinegar / olive oil).
Now using your hands or tongs lift the salad out onto a serving dish and serve!
NB. The reason for de-canting the salad into a different serving dish is to stop the salad resting in the vinaigrette and wilting.
Goes well with sunshine and BBQs!
