How to make 3 bean salad with lemon and walnut dressing

A tart dressing transforms a plate of mixed beans into a richly satisfying dish, served either as a main meal oras a side dish. Crisp croutons and lively lemon zest also add texture. Butter beans (which are mature lima beans) are a good source of protein and iron, which play an important role in physical well-being. Just 45 grams (three tablespoons) count as one of your seven-a-day vegetables and fruit. Butter beans are also virtually fat-free and packed with fibre to promote digestive health. Add this recipe to your aresenal and you'll be enjoying the benefits of beans in a delicious salad.

Preparation 10 minutes

Cooking 7 minutes

Serves 4

• 8 thick baguette slices
• 30 g (2 tbsp) olive oil
• Grated zest of 2 lemons and juice of 1 lemon
• 45 g (3 tbsp) honey
• 1 clove garlic, crushed
• 45 g (3 tbsp) walnut oil
• 225 g (1 c) green beans
• 1 can (396 g/14 oz) red kidney beans
• 1 can (396 g/14 oz) butter beans

1. Preheat the broiler to high. Place the slices of baguette on a broiler pan and brush lightly with 30 grams (one tablespoon) of the olive oil. Toast for about two minutes, or until crisp and golden. Turn the slices, brush with the remaining 15 grams (one tablespoon) olive oil and toast for another two minutes. Cut into chunky croutons and set aside to cool.

2. To make the lemon and walnut dressing, whisk together the lemon zest and juice, honey, garlic and walnut oil in a large bowl. Trim the green beans and drain the kidney beans and butter beans.

3. Place the green beans in a pot. Add boiling water to cover and return to a boil. Reduce heat slightly and simmer for three minutes, or until lightly cooked but still crunchy. Drain the beans, shaking off the cooking water and toss them with the dressing.

4. Add the kidney beans and butter beans to the dressing. Mix well and divide the salad among four bowls, spooning any remaining dressing in the bowl over each portion. Top with croutons and serve.

Alternative ingredients

• Try soybeans or chickpeas instead of kidney beans and butter beans.
• Use hazelnut oil as a change from walnut oil.
• A rustic light rye bread or Italian ciabatta also make good croutons.

Canned butter beans are widely available in major supermarkets. You can also soak and cook your own dried butter beans, following package directions. Drain cooked beans and add to ziplock bags or containers while hot, then chill and freeze. Thaw at room temperature before use.

Nutritional information: 483 calories • 21 grams fat • 2 grams saturated fat • 62 grams carbohydrates • 16 grams protein • 12 grams fibre