Name: Mexican spring bean salad
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 200g green beans,trimmed; 1 cup frozen peas,thawed; 1 cup frozen broad beans,thawed; 400g can black beans,rinsed and drained; juice of 1 lime; 1 fresh jalapeno chilli,thinly sliced; 2 tbsp extra virgin olive oil; 1 small bunch coriander,roughly chopped; ½ cup sour cream; natural corn chips,to serve

Serve this simple salad with corn chips and sour cream.James Moffatt

easyTime:<30 minsServes:4

Vegetarian
Beans
Broad beans
Green beans
Gluten-free
Vegan
Modern Australian
Salad
Healthy
Main course
Summer barbecue
Midweek dinner
Quick&easy
Light lunch
Spring

This simple salad is a fresh and green spin on the canned four-bean mix. Sub in fresh peas and broad beans when in-season,and use a plant-based cream to make it vegan.

Ingredients

200g green beans,trimmed
1 cup frozen peas,thawed
1 cup frozen broad beans,thawed
400g can black beans,rinsed and drained
juice of 1 lime
1 fresh jalapeno chilli,thinly sliced
2 tbsp extra virgin olive oil
1 small bunch coriander,roughly chopped
½ cup sour cream
natural corn chips,to serve

Method

Step1
Blanch the beans in salted boiling water for 3 minutes,or until just tender. Add the peas and broad beans and cook for a further minute. Drain,then refresh in iced water. Peel the outer skin off the broad beans.
Step2
Strain,then place the beans and peas in a large bowl. Add the black beans,lime juice,jalapeno chillies and oil and gently toss to coat.
Step3
Serve topped with coriander,sour cream and corn chips.