Two bean & herb salad
Deliciously fresh two bean and herb salad bursting with flavors of mint, parsley, and tangy vinaigrette dressing. Perfect side dish for any meal.
Ingredients:
- 1 red onion
- 200g green beans or runner beans (or use a mixture), trimmed or sliced
- 400g can cannellini beans, drained and rinsed
- 3 tbsp olive oil
- 1 tbsp lemon juice
- large handful of chopped soft herbs (parsley, dill, tarragon, basil and coriander work well, or use a mixture)
Instructions:
- Hold the onion over hot coals or on a hot griddle pan using metal tongs until it turns black all over. Let it cool down completely, then remove the charred outer layer and finely dice the remaining onion. Alternatively, you can finely dice the onion without charring it if you prefer.
- Boil the beans in a pot of salted water for 4-5 minutes until they are just tender, with a slight crunch. Drain the beans and transfer them to a bowl along with the diced onion, cannellini beans, olive oil, and lemon juice. Season the mixture well, combine everything together, and set it aside until ready to use. You can prepare this ahead of time and refrigerate it for several hours. Add the herbs right before serving.
Summary:
- Calories: 948 kcal
- Fat: 43 g
- Protein: 35 g
- Carbs: 116 g
- Potassium: 2492 mg
- Magnesium: 282 mg