Minty Bean Salad Recipes

EASY MEDITERRANEAN BEAN SALAD

Steps:

• In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
• In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
• Add the vinaigrette to the salad bowl. Toss to coat.
• For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

GREEN BEAN AND MINT SALAD

Steps:

• Place the green beans and red onion in a large bowl. In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard. While whisking, slowly add the olive oil and whisk until thick and emulsified. Whisk in the sour cream and Tabasco. Season to taste with salt and pepper. Pour the dressing over the beans and toss well. Refrigerate at least 30 minutes or up to 24 hours before serving.

BROAD BEAN, BARLEY & MINT SALAD

Steps:

• Heat the stock in a medium saucepan until boiling, then add the broad beans and cook for 3 mins until they float. Using a slotted spoon, transfer to a bowl and run under cold water to stop them cooking further. Squeeze the beans from their skins, if desired.
• Add the pearl barley to the stock and simmer over a low heat for 40-45 mins until tender. Drain the barley, stir through the mint leaves while still warm, then leave to cool.
• For the dressing, whisk all the ingredients together, season generously and mix into the cooled barley. Serve on a large platter or individual plates, scattered with the radishes, hazelnuts and goat's cheese.

WHITE BEAN AND MINT SALAD

Steps:

• Soak beans overnight. Drain and place in a saucepan with water to cover and add carrot and onion. Bring to boil and simmer for 30 minutes, skimming off any foam that rises to the surface. Add salt and cook until beans are tender (about one hour). Drain and remove and discard carrot and onion.
• Make dressing. Peel the garlic and press it with the tines of a fork or through a garlic press. Place tablespoon of beans in a mixing bowl with garlic and mash to a puree.
• Add mustard and vinegar and season to taste with salt and pepper.
• Gradually add olive oil in a steady stream, whisking constantly, until dressing has reached the consistency of mayonnaise. Add parsley, mint and beans and toss. Correct seasoning and serve at room temperature.

MINTED GREEN BEAN SALAD

Steps:

• Cook the beans in boiling salted water for 5-6 minutes, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans in the fridge, in a bowl covered with cling film.
• Heat 1 tablespoon of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before and covered with cling film and chilled.
• On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.