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:

1. Take the fava beans out of their pods and cook them in salt water for 3 minutes.
2. Plunge them immediately in some cold water.
3. Slip them out of their thick white shells and place in a salad bowl.
4. Meanwhile, blanche the sugar snap pods in salt water for 1 to 2 minutes, drain and refresh.
5. Add them to the salad bowl, along with the rinsed kidney beans.
6. To prepare the dressing, put all the ingredients in a food processor to produce a smooth paste.
7. Serve the salad on a plate with the dressing drizzled over.

Attached Files:

• MacGourmet recipe file

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