Mexican spring bean salad

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

Jessica Brook

November 16, 2023

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

easyTime:< 30 minsServes:4

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

Step 1
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.
Step 2
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.
Step 3
Serve topped with coriander, sour cream and corn chips.