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Three Bean Salad

In late summer anyone who grows vegetables will have a glut of runner or french beans. This recipe can use either, but is best with both. Mixed green and yellow french beans is another option. If you only have one type of fresh bean then just have a two bean salad. Serves two as a meal or four as a side dish

bean salad

Ingredients

  • 300g fresh beans, ideally mixed french and runner
  • ½ red onion, very finely chopped
  • 1 tin cannolini beans
  • 1 tbs dijon mustard
  • 1 tbs chopped parsley
  • vinagrette (or use ready made):
  •   1 tsp cider vinager
  •   2 tbs olive oil
  •   1 crushed clove of garlic

Top and tail, and string (if using runners) the beans, but do not cut up any more than is required to fit your saucepan. Drop the beans into boiling water and blanch for two minutes. Drain, refresh in cold water, then drain again. Make the vinagrette (if necessary). Cut the beans into 2cm pieces and mixed with all the other ingredients, including the vinagrette but not the parsley. Sprinkle the parsley on top.