Three-bean salad

three-bean-salad-2
  • Serving: 6
  • Prep time: 30 m
  • Cook time: 10 m
  • Ready in: 40 m
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Broad beans, green beans and cannellini beans unite in this fibre-rich side dish.

Credit by: KingOfChef

 

Ingredients

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Nutrients

1530 kj ENERGY
21g FAT TOTAL
3g SATURATED FAT
21g FIBRE
17g PROTEIN
26g CARBS (TOTAL)

Step by step method

  • 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.

Tips & variations

  • 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.

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