Four Bean Salad

Name: Four Bean Salad
Yield: Serves Six
Ingredients: 225 g/8 oz broad beans, cooked; salt and pepper; salt and pepper; 1 tablespoon mixed chopped chives, parsley and mint; 1 small clove garlic, crushed; 1 tablespoon mixed chopped chives, parsley and mint; 1 tablespoon mixed chopped chives, parsley and mint; 3 tablespoons salad oil; 1 tablespoon red wine vinegar; 2 tablespoons flaked almonds; 1 tablespoon olive oil; 1 (213-g/7½-oz) can butter beans or 225 g/8 oz boiled butter beans; 225 g/8 oz fresh French beans; 1 (340-g/12-oz) can flageolet beans; 1 (213-g/7½-oz) can butter beans or 225 g/8 oz boiled butter beans

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1 (340-g/12-oz) can flageolet beans
1 (213-

Gluten-free
Vegan

Method

Drain the canned beans well and rinse the flageolets under cold water to remove the starchy liquid. Boil the French beans in salted water until just tender, drain them and rinse under cold water to set the colour.

Fry the almonds in the olive oil until they are just beginning to brown. Allow them to cool. Mix together, in a screw-top jar or bowl, the oils, vinegar, herbs and garlic, and