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.
Soak the beans in cold water separately overnight. Lentils do not need to be soaked. Cook the pulses in separate saucepans; cover each with
Whisk or liquidise ingredients for French Dressing together; it should be very well seasoned and quite sharp. Make sure the pulses are well drained. While they are still warm, toss the beans and lentils in the French Dressing, using enough just to coat the pulses. Taste and season well with salt and freshly ground pepper, and fold in the chopped parsley and basil.
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