Sunday 4 December 2016

Bean Salad with Pink Grapefruit Dressing

Megan Young

Published 20/11/2011 | 06:00

You will need

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2 cups frozen edamame beans (soybeans)

2 large handfuls green beans

1 pink grapefruit, juiced

1 tbsp agave syrup

2 tsbps extra-virgin olive oil

½ clove crushed garlic

1 handful coriander leaves

Method

Add the frozen edamame beans to a medium pot of boiling water. Return to the boil and simmer for five minutes.

Strain the edamame beans immediately and refresh in a basin of cold water.

Top and tail the green beans and add to a medium pot of boiling water for three minutes.

Strain the beans immediately and refresh in a basin of cold water. Once the green beans and edamame beans are cold, strain and add to a large mixing bowl. Put the grapefruit juice, agave syrup, olive oil and crushed garlic in a medium glass jar, add the lid tightly, and shake.

Pour the dressing over the mixed beans and mix well. Transfer the salad to your serving bowl and garnish with the coriander leaves.

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