Name: Green Lentil and Bean Salad
Yield: Serves 8
Ingredients: 3 large cloves of garlic; 1 teasp. thyme; 1 teasp. parsley; 2 teasp. fresh basil; 2 teasp. freshly chopped parsley; 3 small onions, each stuck with 2 cloves; 3 bouquet garni; 2 ozs (55 g/⅓ cup) haricot beans; 2 ozs (55 g/⅓ cup) green lentils; 2 ozs (55 g/⅓ cup) kidney beans; 3 small carrots; salt and freshly ground pepper; 1 dessertsp. Dijon mustard; 1 teasp. chives; 9 fl ozs (275 ml/2¼ cups) extra virgin olive oil; 3 fl ozs (50 ml/scant ½ cup) red or white wine vinegar

Preparation info

Serves
8

Difficulty
Medium

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

This salad may be eaten on its own or as part of a selection of salads. Warm crispy bacon or pickled pork is good with it also.

Ingredients

2 ozs (55 g/⅓ cup) haricot beans
2

Method

Soak the beans in cold water separately overnight. Lentils do not need to be soaked. Cook the pulses in separate saucepans; cover each with 3 cups of cold water and add a carrot, onion and bouquet garni to each saucepan. Do not add salt to the beans until almost cooked. Beans take anything from

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Green Lentil and Bean Salad

Ingredients

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