Beans, aka legumes, are a wonderful addition to any meal. Rich in fibre, folate, iron, potassium, and low in fat, beans complement a heart and gut healthy diet. Beans are also a great source of plant-based protein and iron for those people following a vegetarian diet.
250g sugar snap peas 400g can butter beans 400g can cannellini beans 2 tbsp olive oil 2 tbsp lemon juice 1 tsp ground cumin 3 tomatoes, cut into eighths 10 medium radishes , finely sliced 6 spring onions, sliced diagonally handful of fresh mint leaves pitta bread, to serve
For the dressing:
225ml yogurt 2 tbsp lemon juice 1 tbsp olive oil 1 garlic clove, crushed
Cook the sugar snap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugar snaps and beans really well.
Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugar snaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine
Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.
For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves. It's fresh, healthy and so easy to prepare!