Bean salad with citrus yoghurt dressing

Recipe from: 9/17/1998 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • SALAD
  • 225
    g
    young green beans, topped and tailed
  • 225
    g
    mange-tout or young peas
  • 420
    g
    butter beans, drained and rinsed
  • 1
    small bunch chives, chopped
  • 8
    small radishes, sliced
  • 2
    juice of oranges
  • 90
    ml
    olive oil
  • 30
    ml
    sesame seed oil (optional)
  • salt and freshly ground black pepper
  • YOGHURT DRESSING
  • finely grated rind of a small orange
  • 150
    ml
    plain yoghurt
  • 30
    ml
    chopped fresh mint
 

Method

 
Boil the green beans and peas in a little salted water until just tender. Drain immediately and refresh under cold water. Place in a large dish and add the butter beans, chives and radishes. Mix the orange juice with the oils, season with salt and pepper and pour over the vegetables. Stir so the dressing coats the vegetables. Blend all the ingredients for the yoghurt dressing and serve with the salad. Serves 4 as a side dish.
 

 

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