Warm bean salad

1 can cannellini beans
150g fresh broad beans
50g French beans
50g flat leaf parsley
1tbsp thyme leaves
4 spring onions
For the vinaigrette:
6tbsp olive oil
2tbsp red wine vinegar
1 clove garlic
2 bare tsp Dijon mustard
Salt and freshly ground black pepper
  • Shake the vinaigrette ingredients together in a jam jar
  • Pod the broad beans and slice the French beans and steam together for a few minutes
  • Finely chop the spring onions
  • Heat 1tbsp of olive oil in a pan and add the spring onion and thyme leaves
  • Cook breifly before adding the beans
  • Season and pour on the vinaigrette
  • Warm through and stir in the parsley
Original Source: 

Izzy Silvester