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Author Notes: Beans in different kinds and sizes, and in different colors and structures. Something beautiful on your plate, (because people like to eat things that look good, it's a fact) but also as simple and pure as possible... —Mirjam Leslie-Pringle
- 1/2 pound (frozen) broad beans
- 1/4 pound fresh haricots vert
- 1/4 pound Giant white beans
- Zest of 1 organic lemon
- 1/2 Red onion
- Handful of flat parsley
- 2 teaspoons cilantro seeds, coarsely mashed
- 1 teaspoon mustard seed
- 1/2 chili flakes
- 1 garlic cloves
- 2 tablespoons olive oil, extra virgin
- Bring some water to boil, chop off the ends of the haricots vert, and blanch them for 4 minutes. Rinse them and cool them in ice cold water for a few minutes before draining.
- When you use white giant beens from a can, rinse an drain them as well.
- Again, bring some water to boil, toss in the (frozen) broad beans, and blanch them for just a minute. Rinse, and pop them out of their shells.
- Put all the beens together in a large, wide bowl, cut the onion in very thin half rings and add as well.
- Roughly chop a handful of flat parsley, and add to the salad.
- Chop 1 garlic clove, and grate the zest of a lemon, set aside.
- Cush 2 tsp of cilantro seeds, add 1 tbs of mustard seeds (don't crush!) and half a tsp of chili flakes. Heat the 4 tbs op olive oil, and add the seed mix. Wait until the mustard seeds begin to pop, and pour over you salad.
- Add the zest and the chopped garlic, season with salt and fresh ground pepper, and enjoy a very good and crispy triple color bean salad!
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To refrigerate or not refrigerate?
We give it 8 tentacles up.