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Bean salad with goat's cheese recipe
Bean salad with goat's cheese recipe from Gamma |
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Ingredients200g runner beans250g green beans 100g podded broad beans 400g can cannellini beans (drained) 200ml red wine vinegar 100ml extra virgin oil 1 clove crushed garlic 8 salad radishes (sliced) 2 spring (green) onions (sliced) 150g goat’s cheese 1 tbsp chopped fresh mint |
Handy HintServe immediately as a warm salad or side dish or refrigerate for a cool salad. |
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Method1) Prepare the runner beans: top and tail and remove stringy bits.2) Top and tail the green beans 3) Pod the broad beans and drain the cannellini beans 4. Bring a pan of salted water to the boil, add the runner beans and cook for four minutes, until cooked. Remove with a slotted spoon to a bowl and leave to cool. 5. In the same water, cook the green beans for four minutes, then remove with a slotted spoon and add to the runner beans. 6. Then add the broad beans and cook for about four minutes until there is no crunch. Remove with a slotted spoon and add to the other beans. Add the cannellini beans to the other beans. 7. Combine the oil and vinegar into vinaigrette and add to the freshly cooked beans while still warm, along with the crushed garlic. Season and mix well. The warmth allows the beans to absorb the oil, vinegar and garlic flavours. 8. Add the sliced radishes and spring onions and mix thoroughly. 9. Finish with crumbled goat’s cheese and the mint. | |||||||||||||||||||
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