Simple and delicious, this salad celebrates the beautiful bean in its many forms. The blanched green beans bring a lovely freshness, while the tinned white beans give the salad some substance.
It’s a great side dish alongside any type of meat, however you could serve it as a main dish with the addition of grilled and sliced lamb fillet, chunks of tinned tuna or some pan-fried haloumi cheese.
Bring a saucepan of water to the boil and blanch the green beans for about 2 minutes, or until they are emerald green. Drain and rinse under cold running water.
Put the beans in a salad bowl along with the cannellini beans, onion, parsley, lemon juice and olive oil. Season with sea salt and freshly ground black pepper and gently toss together.
© 2016 All rights reserved. Published by Murdoch Books.