A light and healthy take on the traditional three-bean salad. Beans, avo and cranberries are all known for their health benefits, so enjoy this as a side dish or salad.
300 g thin green beans, halved width wise
125 ml (½ cup) frozen peas, rinsed
1 x 410 g tin cannellini or butter beans, drained
45 ml (3 tbsp) Westfalia Plain Avocado Oil
15 ml (1 tbsp) chopped fresh Italian parsley
100 g snap peas or mange tout, halved diagonally
2 avocados, cubed
60 ml (¼ cup) dried cranberries
pepper to taste
1. Bring about 200 ml of water to the boil in a small saucepan. Add green beans, cover with a lid and simmer for 2 minutes. Add peas and simmer for another minute. Drain, rinse with cold water and place in a large bowl.
2. Add tinned beans, avocado oil and parsley and toss to coat with the oil. Allow to cool.
3. Add remaining ingredients and season to taste with pepper.
Add shavings of pecorino cheese to the salad, if preferred.