Mixed Bean Salad

(serves lots, and improves with time)

1 soup-size can each: bor­lotti, can­nellini, black beans
1 cup edamame, steamed and pod­ded
1 red bell pep­per, thinly sliced
2 ears sweet­corn, cut off the cob
1 bunch scal­lions, sliced on the bias includ­ing green parts
1 red onion, diced
hand­ful sugar snap peas, sliced as you like
2 cloves gar­lic, very finely minced

dress­ing:
juice of 2 lemons
good slug chilli-infused olive oil (I am loyal to Apu­lia)
sea salt to taste (it can take a lot, I find, with the mild­ness of the beans)
fresh black pep­per to taste

Shake the dress­ing vig­or­ously in a jar till thor­oughly blended. Rinse beans well in a colan­der and then mix every­thing in a large bowl. Per­fect with a cou­ple of baguette bites and a fil­let of smoked mack­erel on the side.

Print This Post Print This Post

No comments yet

Leave a Reply:

Notify me of followup comments via e-mail. You can also subscribe without commenting.

*these fields are required