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Spiced two-bean salad

Spiced two-bean salad

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Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 6

Ideal for a picnic

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal174
fat7g
saturates1g
carbs19g
sugars0g
fibre5g
protein10g
low insalt0.59g
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Ingredients

For the dressing

Method

  • STEP 1

    Cook the sugarsnap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugarsnaps and beans really well.

  • STEP 2

    Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugarsnaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine.

  • STEP 3

    Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.

  • STEP 4

    For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves.

Recipe from Good Food magazine, June 2003

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Rating: 4 out of 5.1 rating
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