Large Bowl of Green Beans, Kidney Beans and Pomegranate Seeds

Healthy bean salad

Name: Healthy bean salad
Total time: 20 min
Yield: Serves 4 as a main or 6 as a side
Ingredients: 2 tbsp olive oil; 20g tahini; a small handful flat-leaf parsley, plus extra to garnish; a small handful coriander, plus extra to garnish; 2 cloves garlic, chopped; 1 lemon, juiced; ¼ tsp ground cumin; 200g green beans, trimmed and cut into thirds; 400g tin red kidney beans, rinsed and drained; 400g tin cannellini beans, rinsed and drained; 1 red pepper, finely diced; 1 red onion, finely diced

Preparation and cooking time
- Total time20 mins
Easy
Serves 4 as a main or 6 as a side

Ingredients

2 tbsp olive oil
20g tahini
a small handful flat-leaf parsley, plus extra to garnish
a small handful coriander, plus extra to garnish
2 cloves garlic, chopped
1 lemon, juiced
¼ tsp ground cumin
200g green beans, trimmed and cut into thirds
400g tin red kidney beans, rinsed and drained
400g tin cannellini beans, rinsed and drained
1 red pepper, finely diced
1 red onion, finely diced

Method

STEP 1
Put the oil, tahini, parsley, coriander, garlic, lemon juice and cumin in a food processor or blender with 50ml water. Season and whizz until completely smooth and runny – if the dressing is still a little thick, add a splash more water. Taste and adjust the seasoning if necessary.
STEP 2
Bring a pan of salted water to the boil. Cook the green beans for 3 minutes until just tender. Immediately drain, rinse under cold water until cool and transfer to a large bowl. Add the tinned beans, pepper and onion, and season, tossing together. Drizzle over the dressing and toss again. If you have time, leave the salad to sit for an hour so the flavours develop. Otherwise, serve immediately, and garnish with the remaining herbs.