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|
- 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.
- Before serving, add spinach. Season with salt and freshly ground pepper.
More of Angela's late-summer, vege-based dishes