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Iceberg and three bean salad
Iceberg and three bean salad
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Elevate your meal with a refreshing side salad bursting with crisp lettuce and creamy broad beans.
Ingredients:
  • 250.00 ml frozen broad beans
  • 100g green beans, trimmed
  • 56.88 gm olive oil
  • 40.00 ml white wine vinegar
  • 20.00 ml chopped fresh dill
  • 1 small iceberg lettuce
  • 400g can cannellini beans, drained and rinsed
Instructions:
  • 1. Boil a large saucepan of water on high heat. Cook broad and green beans for 2 minutes until they become bright green and tender. Drain and immediately cool them in a bowl of chilled water. Peel and discard the skins from the broad beans.
  • Combine oil, vinegar, and dill in a screw-top jar. Season with salt and pepper, then secure the lid and shake well. Shred 4 lettuce leaves and mix with broad beans, green beans, and cannellini beans in a bowl. Drizzle with the dressing. Roughly tear the remaining lettuce leaves, then arrange on a platter. Top with the bean mixture and serve. To peel broad beans, make a small slit at one end with your thumbnail and slide out the bean.

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