Ready in just 20 minutes, this colourful salad is packed with green beans, kidney beans and cannellini beans, and comes finished with a green tahini dressing to boost the flavour
Ingredients
2 tbsp olive oil
20g tahini
a small handful flat-leaf parsley, plus extra to garnish
a small handful coriander, plus extra to garnish
2 cloves garlic, chopped
1 lemon, juiced
¼ tsp ground cumin
200g green beans, trimmed and cut into thirds
400g tin red kidney beans, rinsed and drained
400g tin cannellini beans, rinsed and drained
1 red pepper, finely diced
1 red onion, finely diced
Step by step
Put the oil, tahini, parsley, coriander, garlic, lemon juice and cumin in a food processor or blender with 50ml water. Season and whizz until completely smooth and runny – if the dressing is still a little thick, add a splash more water. Taste and adjust the seasoning if necessary.
Bring a pan of salted water to the boil. Cook the green beans for 3 minutes until just tender. Immediately drain, rinse under cold water until cool and transfer to a large bowl. Add the tinned beans, pepper and onion, and season, tossing together. Drizzle over the dressing and toss again. If you have time, leave the salad to sit for an hour so the flavours develop. Otherwise, serve immediately, and garnish with the remaining herbs.
