Ingredients
- 2 tbsp olive oil
- 20g tahini
- a small handful flat-leaf parsley, plus extra to garnish
- a small handful coriander, plus extra to garnish
- 2 cloves garlic, chopped
- 1 lemon, juiced
- ¼ tsp ground cumin
- 200g green beans, trimmed and cut into thirds
- 400g tin red kidney beans, rinsed and drained
- 400g tin cannellini beans, rinsed and drained
- 1 red pepper, finely diced
- 1 red onion, finely diced
Method
- Put the oil, tahini, parsley, coriander, garlic, lemon juice and cumin in a food processor or blender with 50ml water.
- Season and whizz until completely smooth and runny – if the dressing is still a little thick, add a splash more water.
- Taste and adjust the seasoning if necessary.Bring a pan of salted water to the boil. Cook the green beans for 3 minutes until just tender.
- Immediately drain, rinse under cold water until cool and transfer to a large bowl. Add the tinned beans, pepper and onion, and season, tossing together.
- Drizzle over the dressing and toss again. If you have time, leave the salad to sit for an hour so the flavours develop.
- Otherwise, serve immediately, and garnish with the remaining herbs.