Bean and spinach salad

Babiche Martens

For this final 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. With just a handful of ingredients, the beans and spinach provide a wonderful balance to the tomatoes and zingy dressing.

For the salad

200 g	Green beans, flat, blanched (Main)
3 cups	Mixed beans, cooked butter, black and cannellini beans (Main)
4	Tomatoes, cut into wedges
2 cups	Spinach leaves (Main)

For the dressing

¼ cup	Olive oil
2 Tbsp	Lemon juice
1 tsp	Runny honey
1 tsp	Dijon mustard

Directions

1. Cut green beans into 3cm lengths. Place in a large bowl. Add other beans and tomatoes. Combine dressing ingredients, toss into salad well and leave to sit for 30 minutes.
2. Before serving, add spinach. Season with salt and freshly ground pepper.

More of Angela's late-summer, vege-based dishes

• Mediterranean stuffed marrow
• Spicy corn and courgette salad with chicken