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Member recipe

Five bean salad

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Serves 6

A hearty side dish

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  • For the Dressing
  • 1 1/2 tsp sugar
  • 1 tsp salt
  • 4 tbsp white wine vinegar
  • 2 tsp coriander seeds, crushed
  • 6 tbsp olive oil
  • For the Salad
  • 1.2kg of mixed canned beans, drained
  • 228g puy lentils, cooked
  • 1 red onion, finely diced
  • 1 bunch mint, coarsely chopped
  • 1 bunch coriander, coarsely chopped
  • 1 bunch parsley, coarsely chopped
  • Seasoning


    1. To make the dressing, dissolve the sugar and salt in the vinegar. Add the coriander seeds and whisk in the oil
    2. Mix the salad ingredients in a large bowl
    3. Pour over the dressing, mix well and season to taste. Leave for 30-45 mins at room temperature to allow flavours to mingle before serving

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