• 4servings
  • 235calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsCopper, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 225g (8oz) frozen broad beans

  2. 175g (6oz) fine beans, trimmed and halved

  3. 175g (6oz) runner beans, trimmed and sliced

  4. 8 radishes, thinly sliced

  5. Dressing

  6. 90ml (6tbsp) olive oil

  7. 30ml (2tbsp) white

  8. wine vinegar

  9. 5ml (1tsp) Dijon mustard

  10. Pinch of sugar

  11. 30ml (2tbsp) fresh

  12. parsley, chopped

Instructions Jump to Ingredients ↑

  1. Place the broad beans in a bowl and pour over boiling water. Leave for 1 min, then rinse under cold water. Gently squeeze the bright green beans out of the grey outer skins.

  2. Steam the fine beans and runner beans for 5-6 mins until just tender, adding the broad beans for the last 2 mins. Place all the beans in a bowl with the radishes.

  3. Whisk together all the dressing ingredients and season with salt and freshly ground black pepper. Pour over the warm beans and toss well. Serve immediately, or cool for 30 mins and then chill in the fridge for 2-3 hrs.


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