SERVES 4
PER SERVING
187 CALORIES
1.6G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 10 MINUTES
1 × 200g pack fine green beans
115g baby broad beans
1 × 240g can pinto beans
1 × 175g can cannellini beans
4 tomatoes, skinned and diced
salt and freshly ground black pepper
for the dressing
2 tablespoons cloudy apple juice
1 tablespoon balsamic vinegar
1 teaspoon grainy mustard
1 Cook the fine beans and broad beans separately in 2 saucepans of water until tender. Drain and refresh under cold running water.
2 Drain and rinse the canned beans, and place in a bowl. Add the fine beans and broad beans, then the tomatoes, and season with salt and black pepper.
3 Mix together the dressing ingredients and pour over the beans. Toss well, then transfer to a serving dish.
TIP This salad will keep for 3–4 days in the refrigerator
