Bean salad

Bean salad

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 onion, chopped
1 tablespoon olive oil
2 garlic cloves, 1 whole and 1 crushed
1 bay leaf
1 teaspoon salt
1.44 litres water
210g dried kidney or lima beans, soaked in water overnight and drained
1 green pepper, cored, seeded and diced
125ml Vinaigrette dressing
3 tablespoons parsley, chopped
1 teaspoon mustard

Method

  1. Gently fry half the chopped onion in oil in a heavy saucepan until beginning to colour. Add whole garlic clove, bay leaf, salt and water. Add beans, boil rapidly for 10 minutes then simmer for 2–2½ hours or until tender. Drain and cool.
  2. Add green pepper to beans. Combine dressing, crushed garlic, parsley, mustard and remaining onion. Pour over beans and toss well to mix. Chill, and toss again just before serving.

Note

  • This salad may be served as a first course on a bed of shredded lettuce on individual plates.
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