Recipe: Big lemony bean salad

Lemony bean salad


  • 400g fine green beans
  • 200g broad beans podded weight, fresh or frozen
  • 2 lemons
  • 1 x 300g tin cannellini beans
  • 6 tbsp olive oil
  • sea salt
  • 4 tbsp chopped fresh dill
  • 2 tbsp rinsed small capers
  • 75g mild pickled green chillies optional

  1. Trim and halve the fine green beans, add to a pan of salted boiling water and cook for 4-5 minutes or until just tender. Drain in a colander, briefly run under the cold tap and set aside to cool. Add the broad beans to a pan of salted boiling water and cook for 6-7 minutes if fresh, 4-5 minutes if frozen. Drain, return to the pan, fill with cold water, leave to cool then drain again.
  2. Cut the skin and white pith off the lemons, quarter them downwards, thinly slice into small wedges and squeeze 1 tbsp juice from one or two wedges.
  3. Drain the cannellini beans and combine these with the green beans and broad beans in a large bowl. Dress the mixed beans with the olive oil and the tablespoon of lemon juice. Season with salt. 
  4. Stir in the dill and capers. Chop the chillies if using and fold in. Gently fold in the lemon pieces. The salad can be made up to an hour in advance, after which the green beans may begin to lose their brightness, though they will still taste good.

GOOD WITH...grilled or tinned tuna or on its own.


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