Waitrose and Partners
End-of-summer bean salad

End-of-summer bean salad

I can’t resist salads made with pulses, and this is a staple in our house, says Diana Henry. You can add roasted peppers, tuna, cherry tomatoes, little chunks of gorgonzola, walnuts or slices of lamb. As with all salads, its success is in the dressing. Keep tasting until you are happy with the balance of vinegar to oil.

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Gluten freeVegetarianHealthyHigh fibre1 of your 5 a day
  • Serves8
  • CourseSide
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins

Ingredients

  • 225g pack runner beans
  • 200g green beans, trimmed
  • 410g cans borlotti or cannellini beans (or a mixture), drained
  • 25g pack flat leaf parsley, roughly chopped
  • ¼ red onion, sliced wafer thin

For the dressing

  • 2 tsp Dijon mustard
  • 1½ tsp clear honey (you can use less)
  • 2 tbsp cider vinegar
  • 7 tbsp extra virgin olive oil, to taste
  • 1 small clove garlic, finely chopped

Method

  1. Whisk the dressing ingredients with a fork, then taste and adjust the seasoning. The garlic flavour will become stronger as it rests.

  2. Slice the runner beans along their length

  3. Blanch or microwave the runner and green beans separately for 1-2 minutes each – they need to keep their colour and bite. Blot with a clean tea towel to get rid of the moisture. Season.

  4. Toss the beans in a serving dish with the borlotti or cannellini beans, the dressing, parsley and onions.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

703kJ/ 169kcals

Fat

10.4g

Saturated Fat

1.5g

Carbohydrates

10.8g

Sugars

3.1g

Fibre

5.9g

Protein

5.1g

Salt

0.2g

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