After the pleasures of hot spiced lamb on Saturday there was still plenty of meat left over for Sunday. I have a thing about cold lamb paired with bean salad - the creamy beans in the herbed dressing somehow lifts the meat to new heights and creates a completely different meal.
I use tinned beans for this - they just need to be thoroughly washed before they go into the salad bowl. It is a really useful standby cupboard dish that only takes a few minutes to make, will keep in the fridge for a week and is fabulous with just about any salads - tuna particularly. And it is great as a side dish with barbecued anything. It is also cheap, nutritious and everyone seems to love it. Irresistible really!
Herbed bean salad
2 tins cannellini beans, drained and thoroughly washed under cold tap
4 tbspn finely chopped fresh herbs - parsley, thyme, tarragon, oregano, basil, a little rosemary
1 clove garlic, crushed
3 tbspn olive oil
1 tbspn lemon juice
Salt and freshly ground pepper
Put everything into a salad bowl and mix thouroughly.
It really is that easy.
No comments:
Post a Comment