Butter Bean, Pickled Lemon and Mint Salad

Name: Butter Bean, Pickled Lemon and Mint Salad
Yield: Serves 4–6
Ingredients: olive oil 2 tbsp; mint small bunch, leaves shredded; pickled lemon 1, diced; cooked butter beans 500 g (1 lb 2 oz) fresh; French beans 100 g (3½ oz), trimmed and blanched; banana shallots 2, finely diced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

The classic “five-bean salad” has given bean salads a rather poor name over the years. At The Gate we regularly use pulses as a base for both salads and salsas. However, it is the fresh herbs and strong seasoning such as the pickled lemon that really bring this dish to life as an accompaniment for grilled vegetables or haloumi cheese.

Ingredients

cooked butter beans 500 g (1 lb 2 oz) fresh

Salad
Vegetarian
Gluten-free

Method

For the dressing, combine the olive oil, pickled lemon, and shallot in a bowl and mix well.
Toss in the butter beans and French beans and scatter the mint over the top.