Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 235

Thin green French beans, tender broad beans and kidney beans in a tangy mustard dressing.

SERVES 4

225g (8oz) thin French beans, trimmed

225g (8oz) frozen broad beans

1 tbsp Dijon or wholegrain mild mustard

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

salt and freshly ground black pepper

400g can red kidney beans, drained and rinsed

2 tbsp chopped flat-leaf parsley

Cook the French beans in a little fast-boiling water for 4–5 minutes, or until just tender. Thaw the broad beans by putting them in a sieve under the hot tap, then add to the same pan and cook for about 4 minutes. Drain all the beans, refresh by putting them under the cold tap to preserve the colour, and drain again.

Mix the dressing straight into a large serving bowl, adding the mustard, oil, vinegar and some salt and pepper, and mixing together.

Add the kidney beans to the bowl, the cooked beans and the chopped parsley, and mix until all the beans are glossy with the dressing.

You can serve this salad straight away, but it’s even better left to stand for an hour or so, to let the flavours blend.