Herby Bean Salad (4)

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Beans, particularly cannellini, beans, are a staple in my kitchen cupboard. They are so versatile, can be served in both cold and hot dishes, are filling and are also good for you. This recipe is just a simple cold dish and uses a great blend of fresh herbs – mint, parsley and cilantro – and a little red onion. It is best left for half an hour or so before serving to let the flavors develop.

1 can of cannellini beans – rinsed and drained

1 heaped tbsp. red onion – finely chopped

1 heaped tbsp. each of fresh parsley, cilantro, mint – finely chopped

1 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

In a large bowl place beans, red onion and herbs and mix together.

Then add the vinegar, oil and seasoning and mix again.

Leave to stand for some 30 minutes before serving.

 

 

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Parsley Salsa (serves 4)

recipe photo 23Parsley Salsa (serves 4)

This salsa goes really well with firm, white fish and I serve the fish on a bed of wilted spinach with smashed potatoes with some parsley mixed in. The salsa adds color and flavor and takes seconds to make – just pop parsley, olive oil, garlic and lemon juice in a food processor.

1 bunch of parsley
2 large cloves of garlic – roughly chopped
Juice of half a lemon
2 tbsp. extra virgin olive oil

Process all the above ingredients and serve alongside or drizzled over fish.