Bean Salad with Lemon and Mustard Dressing

Name: Bean Salad with Lemon and Mustard Dressing
Yield: Serves 8
Ingredients: ½ lb (200 g) dried haricot or red kidney beans; 1 red pepper - sliced thinly (optional); juice of 1 lemon; salt, black pepper; 2 teaspoons (2 x 5 ml spoon) mild French mustard; 1 teaspoon (5 ml spoon) honey; 4-5 tablespoons (4-5 x 15 ml spoon) olive oil; ¾ lb (300 g) frozen French beans; 1 large onion - chopped finely

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

Dried beans are so useful for winter salads. It is said that they cook better if you soak them in rainwater: I have tried this but can’t say that I can notice a difference!

Ingredients

For the salad

½ lb (200 g) dried haricot or red kidney beans
¾

Garnish
Gluten-free
Vegetarian
Christmas
Winter
December

Method

Soak the dried beans in cold water overnight. Boil in unsalted water until tender - about ½-1 hour, but the cooking time depends on the age of the beans. Rinse with cold water and drain. Cook the French beans in boiling, salted water for 2-3 minutes - they should still be slightly crunchy. Drain and mix in a salad bowl with the haricot beans, chopped onion and red pepper. Put the dressing ingre