Three-bean Salad With Spicy Salsa Verde Dressing

by Gabrielle Campbell

Information

Ingredients

3/4 cup fava beans
3.5 tbsp sugar snap bean pods
1 can kidney beans, drained and washed

For the salsa verde dressing:
1 medium green chili (deseeded)
1 handful fresh coriander leaves
4 tablespoons olive oil or lemon flavored sunflower oil
juice of 1/2 lime
pinch of salt
pinch of sugar

Directions

1. Take the fava beans out of their pods and cook them in salt water for 3 minutes.

2. Plunge them immediately in some cold water.

3. Slip them out of their thick white shells and place in a salad bowl.

4. Meanwhile, blanche the sugar snap pods in salt water for 1 to 2 minutes, drain and refresh.

5. Add them to the salad bowl, along with the rinsed kidney beans.

6. To prepare the dressing, put all the ingredients in a food processor to produce a smooth paste.

7. Serve the salad on a plate with the dressing drizzled over.