I love bean salads – and this is a particular favourite. This dish is a wholesome meal loaded with protein and made light and digestible with vegetables and a citrus dressing. I often can’t wait for the beans to cool down so
I end up eating them warm. Feel free to take a shortcut and use some organic canned beans, or substitute with other beans or legumes, such as chickpeas.
Level of difficulty easy
Season Autumn/Winter
Soaking time overnight
Featured as part of our Cooks and their Books series.