Three-bean salad with spicy salsa verde dressing
Print This Post
Three bean salad with a difference. Well, I do believe this just became our #1 salad. This is so vibrant and green and so full of flavor! Not only is this recipe a “keeper”, but also an “often-er”.

Serving Size: 2
Ingredients:
- 3/4 cup fava beans
- 50 g sugar snap bean pods
- 1 can kidney beans, drained and washed
- For the salsa verde dressing:
- 1 medium green chili (deseeded)
- 1 handful fresh coriander leaves
- 4 tablespoons olive oil or lemon flavored sunflower oil
- juice of 1/2 lime
- pinch of salt
- pinch of sugar

Directions:
- Take the fava beans out of their pods and cook them in salt water for 3 minutes.
- Plunge them immediately in some cold water.
- Slip them out of their thick white shells and place in a salad bowl.
- Meanwhile, blanche the sugar snap pods in salt water for 1 to 2 minutes, drain and refresh.
- Add them to the salad bowl, along with the rinsed kidney beans.
- To prepare the dressing, put all the ingredients in a food processor to produce a smooth paste.
- Serve the salad on a plate with the dressing drizzled over.
This entry was posted on Sunday, July 29th, 2007 at 1:27 pm and is filed under Beans, Green beans, Ingredients, Meals, Salads. You can follow any responses to this entry through the RSS 2.0 feed.

This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.
Hi Chris,
I got here while browsing for veggie blogs! You have a wonderful website….The pictures are fantastic and the colors are vibrant! I guess I will leave a trail…Feel free to dig into my blog! I am adding you on my blogroll. Thanks!
-Poonam