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Borlotti Bean Salad

(serves three)

3 tbsps olive oil
4 cloves garlic, minced
1 small red onion, minced
juice of 1 lemon
1 soup-size can borlotti beans
handful each of fresh mint and flat-leaf parsley, chopped roughly

In a medium skillet, heat the olive oil and very GENTLY fry the garlic and onion, then add the lemon juice and beans and stir over medium heat till the onions are soft. Remove to a bowl and add more oil or lemon juice to taste, and to create the sensation of a soft, unctuous dressing.

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Kristen in London » Blog Archive » Life, Speeded Up:

[…] Borlotti Bean Salad 06/21 […]

June 21st, 2010 at 10:44 am

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About Kristen

What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Six years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
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Bor­lotti Bean Salad

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Grilled Salmon Fil­let with Lime and Ginger

Borlotti Bean Salad

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Grilled Salmon Fillet with Lime and Ginger