A colourful bean salad

A colourful bean salad

By
From
Under the Walnut Tree
Serves
4-6
Photographer
Fanny Bergenström

A filling, multi-coloured salad, ideal for a light lunch, with a barbecue or to accompany roast lamb or chicken.

Ingredients

Quantity Ingredient
4-5 tablespoons sesame seeds
or 50g pine nuts
600g cooked mixed beans, such as cannellini and small black beans
or 800g tinned mixed beans
1 large bunch rocket
2 carrots
1 red capsicum
2 avocados
200g cold soft goat’s cheese, crumbled
mild red wine vinegar, for drizzling
olive oil, for drizzling
sea salt
freshly ground black pepper

Method

  1. Start by toasting the sesame seeds or pine nuts in a dry frying pan until lightly golden. Leave to cool on a plate.
  2. Pour the home-cooked or tinned beans into a colander and rinse with cold water. Drain well and tip them into a large salad bowl.
  3. Rinse and trim the rocket leaves, and put half of them in the bowl. Peel and cut the carrots into very thin matchsticks (julienne strips), dice the capsicum and dice the avocado. Place half of each in the salad bowl with the beans and gently fold to combine. Add the remaining rocket leaves, avocado and carrot strips.
  4. Finally, crumble the goat’s cheese on top and scatter the remaining capsicum over the top. Drizzle with the vinegar and olive oil, and season to taste with salt and pepper. Garnish with the toasted sesame seeds or pine nuts.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again