|
|
 |
|
 
Bean Salad
ingredients
3 x 400g tins cannellini or butter beans
2 cloves garlic
150ml extra virgin olive oil
juice of 1 lemon
½ cup basil leaves
½ cup flat parsley leaves
1 teaspoon ground cumin
¼ teaspoon of sea salt
freshly ground black pepper
method
1. Drain the beans and rinse under cold water. Drain well. Into a food processor or blender, put the garlic, olive oil, lemon juice, basil leaves, parsley leaves, cumin, salt and pepper.
2. Pulse for a few seconds so that there is still texture. Put the beans into a bowl and pour over the dressing. Toss well. Leave for at least 30 minutes at room temperature before serving.
|
|
|
|
|
|
