7 BEAN SALAD RECIPES RECIPES

Steps:

• 1. Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes. Boiling the beans fast like this helps them to retain all their nutrients. Meanwhile, put the mustard and vinegar into a jam jar or bowl and, while stirring, add the olive oil to make a good hot French dressing. Season carefully with sea salt and freshly ground black pepper, then add the finely chopped shallot, the capers if you're using them and the garlic.
  2. Remove one of the beans from the pan to check if it's cooked. If it holds its shape but is also soft to the bite, it's perfect. Drain in a colander. Now, while the beans are steaming hot, this is the perfect moment to dress them – a hot bean will take on more of the wonderful dressing than a cold one. It is best to serve the beans warm, not cold, and certainly not at fridge temperature because the flavours will be muted and boring. Serve the beans in a bowl, sprinkled with chervil if you like – it's a delicate, crunchy herb that goes well with beans. Serve as a salad in its own right, or as an accompaniment to a main meal.

Steps:

• 1. Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water.
  2. Line up the beans, remove just the stalk ends and place in the boiling water for 4 minutes.
  3. Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish. Peel the garlic, then finely slice with the chillies.
  4. Pinch and peel away the tomato skins, reserving the flesh (it’s a bit of a faff, but it’s worth it).
  5. Drain the beans, placing the pan back on a medium heat.
  6. Drizzle in 1 tablespoon of oil, then add the garlic, chilli and mint leaves. Fry for 2 minutes, add the tomatoes, vinegar and beans and simmer for 4 minutes, stirring regularly to break up the tomatoes.
  7. Taste and season to absolute perfection with sea salt and black pepper, then spoon on to a platter along with any tasty juices.
  8. Scatter over the mozzarella and reserved mint leaves, and serve with hot toast.