
Spiced two-bean salad
- Bill Granger
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Serves 6
Easy
Cook: 25 mins - 35 mins
A star rating of 4 out of 5.1 ratingRate
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Ideal for a picnic
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g sugar snap pea
-
400g can butter beans
-
400g can cannellini beans
-
2 tbsp olive oil
-
2 tbsp lemon juice
-
1 tsp ground cumin
-
3 tomatoes
cut into eighths
-
10 medium radishes
finely sliced
-
6 spring onions
sliced diagonally
-
handful of fresh mint
leaves
-
pitta bread
to serve
For the dressing
-
225ml low-fat yogurt
-
2 tbsp lemon juice
-
1 tbsp olive oil
-
1 garlic clove
crushed
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Nutrition: per serving
-
kcal174
-
fat7g
-
saturates1g
-
carbs19g
-
sugars0g
-
fibre5g
-
protein10g
-
salt0.59g
low
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Method
-
step 1
Cook the sugarsnap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugarsnaps and beans really well.
-
step 2
Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugarsnaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine.
-
step 3
Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.
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step 4
For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves.
Recipe from Good Food magazine, June 2003
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A star rating of 4 out of 5.1 rating
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