Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 236

Bean salads are especially attractive when made from two or more contrasting beans and this is a particularly lovely combination.

SERVES 4–6

400g can black beans

400g can cannellini beans

½ tsp mustard powder

½ tsp soft dark brown sugar

4 tsp red wine vinegar

4 tbsp extra-virgin olive oil

1 tbsp chopped lemon thyme (or other fresh herbs as available)

salt and freshly ground black pepper

Drain and rinse the beans.

Put the mustard, sugar and vinegar into a large bowl and mix together, then add the oil, herbs, beans and seasoning.

Mix gently, then, if there is time, leave for at least 30 minutes for the flavours to develop. Serve in a shallow bowl.