Salad of Peas and Beans

Name: Salad of Peas and Beans
Ingredients: French beans, topped and tailed; 2 garlic cloves, peeled and crushed; sea salt; soissons, haricot or cannellini beans, soaked, cooked and drained; soissons, haricot or cannellini beans, soaked, cooked and drained; 2½ fl oz / 70 ml walnut oil; freshly ground black pepper; juice of ½ lemon; garden peas, podded; mangetout, topped and tailed; runner beans, topped, tailed and sliced; broad beans, shelled; chick peas, soaked, cooked and drained; flageolets, soaked, cooked and drained; sugar snap peas, topped and tailed; green lentils, cooked and drained

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

some of the following, about 2 lb / 900 g prepared weight in all:

Gluten-free
Vegan

Method

Cook the fresh vegetables as briefly as possible and drain them. In a large salad bowl, mix the garlic, seasoning, lemon juice and oil. Stir in the freshly cooked green vegetables and the pulses.