Green Lentil and Bean Salad

Name: Green Lentil and Bean Salad
Ingredients: 55 g kidney beans; 55 g green lentils; 55 g haricot beans; 3 small onions, each stuck with 2 cloves; 3 bouquet garni; 3 small carrots; 3 small onions, each stuck with 2 cloves; 75 ml red or white wine vinegar; 75 ml red or white wine vinegar; salt; 275 ml extra virgin olive oil; salt and freshly ground pepper; 1 teaspoon parsley; 2 teaspoons freshly chopped parsley; salt and freshly ground pepper; 1 teaspoon chives; 1 dessertspoon Dijon mustard; 1 teaspoon thyme; 3 large cloves garlic; 2 teaspoons fresh basil

Preparation info

serves
8

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

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

Ingredients

55 g haricot beans
55 g kidney beans
55 g

Supper
Vegan
Gluten-free

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 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 20–60 minutes to cook depending on variety and age. Lentils take about 10 minutes. They should be soft,