Three-bean salad

Name: Three-bean salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 385g (2 1/2 cups) frozen broad beans; 350g green beans, topped; 60ml (1/4 cup) extra virgin olive oil; 2 tbsp basil pesto; 1 /2 tbsp fresh lemon juice; 2 x 400g cans cannellini beans, rinsed, drained; 100g (2 1/2 cups) watercress sprigs

4.5

(4)

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Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 6

Cost: $4.30 /serving

Author : Leanne Kitchen

side salad watercress

Ingredients

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385 grams (2 1/2 cups) frozen broad beans350 grams green beans, topped60 milliliters (1/4 cup) extra virgin olive oil2 tbsp basil pesto1 /2 tbsp fresh lemon juice2 x 400 grams cans cannellini beans, rinsed, drained100 grams (2 1/2 cups) watercress sprigs

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Instructions

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Step 1

Cook the broad beans in a large saucepan of salted boiling water for 4 minutes or until tender. Refresh under cold running water. Drain. Peel and discard the skins.

Step 2

Cook the green beans in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain and pat dry with paper towel.

Step 3

Whisk together the oil, pesto and lemon juice in a small bowl. Taste and season with salt and pepper.

Step 4

Combine the broad beans, green beans, cannellini beans and watercress in a large bowl. Drizzle over the dressing and toss to combine. Serve.