Spicy bean salad
This quick, easy and nutritious spicy bean salad is packed full of flavour and texture. I’ve used borlotti beans here but it also works brilliantly with other pulses like chickpeas, butter beans or kidney beans.
Ingreadient
- 400g tin borlotti beans
- 1 unwaxed lemon, zest and juice
- 1 tbsp extra virgin olive oil
- 2 spring onions, washed, trimmed and finely chopped
- ½ green pepper, deseeded and cut into 1cm/½in cubes
- 100g/3½oz cherry tomatoes, cut into quarters
- 1–2 tsp finely chopped, deseeded green chilli
- 20g/½oz coriander, finely chopped
- 20g/½oz parsley, finely chopped
- salt and pepper
Direction
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