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French Bean and Beansprout Salad

225g (8oz.) Fresh Green Beans
225g (8oz.) Fresh Beansprouts
225g (8oz.) Can Flagolet Beans
3 Scallions finely chopped.

Mustard Vinegrette:
1 Tablespoon Balsamic Vinegar
1 teaspoon Seedy Mustard
Half Teaspoon Salt
Grating Black Pepper
4 tablespoons Olive Oil

Make the dressing by mixing together all the ingredients except the oil and then whisking this in in the end.

Top and tail the beans and cut into quarters.
Bring a pot of salted water to the boil and cook until tender (about 3 mts)
Rinse the sprouts under running water and also rinse the flagolet beans.
Mix everything together.
The salad improves by being mixed well in advance.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef