SPICED TWO-BEAN SALAD

Spiced two-bean salad image

Ideal for a picnic

Provided by Bill Granger

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 35m

Number Of Ingredients 15

Ingredients

250g sugar snap pea
400g can butter beans
400g can cannellini beans
2 tbsp olive oil
2 tbsp lemon juice
1 tsp ground cumin
3 tomatoes , cut into eighths
10 medium radishes , finely sliced
6 spring onions , sliced diagonally
handful of fresh mint leaves
pitta bread , to serve
225ml low-fat yogurt
2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove , crushed

Steps:

Cook the sugarsnap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugarsnaps and beans really well.
Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugarsnaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine.
Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.
For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves.

Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium