With just a handful of ingredients, the beans and spinach provide a wonderful balance to the tomatoes and zingy dressing. For this salad, I like to cook the dried beans from scratch. This does take a little more planning and time, but it’s worth the effort. If you are in a hurry, tinned beans are fine.
FRESH BEAN & SPINACH SALAD
Serves 4
200g flat green beans, blanched
3 cups mix cooked butter, black & cannellini beans
4 tomatoes, cut into wedges
2 cups spinach leaves
Dressing
¼ cup olive oil
2 Tbsp lemon juice
1 tsp runny honey
1 tsp Djion mustard
1. Cut green beans into 3cm lengths. Place in a large bowl. Add other beans and tomatoes.
2. Combine dressing ingredients, toss into salad well and leave to sit for 30 minutes.
3. Before serving, add spinach. Season with salt and freshly ground pepper.
