Broad beans, green beans and cannellini beans unite in this fibre-rich side dish.
Credit by: KingOfChef
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.
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.
Whisk together the oil, pesto and lemon juice in a small bowl. Taste and season with salt and pepper.
Combine the broad beans, green beans, cannellini beans and watercress in a large bowl. Drizzle over the dressing and toss to combine. Serve.
Make it ahead: Prepare to end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue to end of step 3 up to 1 hour ahead. Cover with plastic wrap. Continue from step 4 just before serving.