Beans and cavolo nero salad
Beans are very healthy and should be consumed every day. It’s so easy to make a quick salad, using either home-cooked or tinned beans. This beans and cavolo nero salad is made with haricot beans, but cannellini or butter beans would also work for the recipe. Serve it with toasted sourdough bread for a vegan lunch or as a side dish with pork, chicken or lamb.
Ingredients
Method
- Drain the beans and put them in a mixing bowl.
- Put the chopped cavolo nero in a steamer and steam over boiling water for 3-5 minutes. Alternatively, blanch them in boiling water for 3 minutes, then drain.
- Whilst the cabbage is cooking, tear or cut the sundried tomatoes into thin slices and add them to the beans. Finely chop the spring onions and add them to the beans.
- Add the oil, vinegar, minced garlic, lemon zest & juice. Season with salt & pepper.
- Rinse the cooked cavolo nero under cold water, then drain and add to the bean salad.
- Toss well and serve.