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
Ingredients
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1/2 pound
(frozen) broad beans
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1/4 pound
fresh haricots vert
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1/4 pound
Giant white beans
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Zest of 1 organic lemon
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1/2
Red onion
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Handful of flat parsley
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2 teaspoons
cilantro seeds, coarsely mashed
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1 teaspoon
mustard seed
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1/2
chili flakes
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1
garlic cloves
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2 tablespoons
olive oil, extra virgin
Directions
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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.
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When you use white giant beens from a can, rinse an drain them as well.
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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.
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Put all the beens together in a large, wide bowl, cut the onion in very thin half rings and add as well.
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Roughly chop a handful of flat parsley, and add to the salad.
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Chop 1 garlic clove, and grate the zest of a lemon, set aside.
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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.
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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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