Three Bean Salad

Name: Three Bean Salad
Yield: Serves Six as a Starter or Four as a Main Course
Cuisine: United Kingdom
Ingredients: 100 ml (3½ fl oz) low-fat crème fraîche; ½ teaspoon Dijon mustard; 175 g (6 oz) runner beans; 400 g (14 oz) tin of cannellini beans, drained; 175 g (6 oz) fine French beans; salt and pepper; 225 g (8 oz) mixed salad leaves; 2 tablespoons pine nuts; 1 teaspoon sherry vinegar; 2 large shallots, sliced into rings; olive oil, for drizzling

Preparation info

Serves
Six
as a Starter

Difficulty
Medium

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

French beans, runner beans and cannellini beans are the three featured in this recipe. The cannellini beans (Italian haricot beans) also help flavour the dressing.

Ingredients

175 g (6 oz) fine French beans
175 g (6

Europe
United Kingdom
Starter
Vegetarian
England
Gluten-free

Method

Trim only the tops from the French beans. Top and tail the runner beans, removing the side strings. At an angle, slice the runner beans into thin strips.
Put 50g (2oz