Fresh bean salad with zingy lemon dressing

Author: Sally Travis

Photographer: Joanna Wickham

This summer salad is fresh, crunchy and flavourful, complete with a refreshing zingy dressing.

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

350g green beans, topped and tailed

300g flat beans, cut in half

200g bean sprouts

Dressing

4 tablespoons olive oil

1 lemon, juice

1 clove garlic, crushed

½ teaspoon liquid honey

1 teaspoon Dijon mustard*

salt and black pepper, to season

½ cup fresh flat-leaf parsley, chopped

*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.

Instructions

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1 Bring a large saucepan of water to the boil. Add green and flat beans. Boil for 2-3 minutes then refresh under cold water and drain.

2 To make dressing, in a small bowl whisk together all ingredients and season to taste. Combine all beans in a serving dish or on a platter. Drizzle dressing over to serve.

Nutrition Info (per serve)

Calories 174 cal

Kilojoules 730 kJ

Protein 6 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 5 g

Sugar 3 g

Dietary fibre 4 g

Sodium 170 mg

Calcium 85 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.