Bean and spinach salad
for 4 people
For this final salad, I like to cook the dried beans from scratch. This does take a little more planning and time, but it’s worth the effort. If you are in a hurry, tinned beans are fine. With just a handful of ingredients, the beans and spinach provide a wonderful balance to the tomatoes and zingy dressing.
For the salad
| 200 g | Green beans, flat, blanched (Main) |
| 3 cups | Mixed beans, cooked butter, black and cannellini beans (Main) |
| 4 | Tomatoes, cut into wedges |
| 2 cups | Spinach leaves (Main) |
For the dressing
| ¼ cup | Olive oil |
| 2 Tbsp | Lemon juice |
| 1 tsp | Runny honey |
| 1 tsp | Dijon mustard |
Directions
- Cut green beans into 3cm lengths. Place in a large bowl. Add other beans and tomatoes. Combine dressing ingredients, toss into salad well and leave to sit for 30 minutes.
- Before serving, add spinach. Season with salt and freshly ground pepper.