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Borlotti bean salad

by Christina Julia

Borlotti bean salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 700g/11⁄2lb canned cooked borlotti beans, drained
  • 2 garlic cloves
  • 2 tablespoons fresh sage leaves
  • 1 tablespoon red wine vinegar
  • 2 tablespoons French mustard
  • 5 tablespoons extra virgin olive oil
  • 250g/9oz rocket leaves
  • salt and freshly ground black pepper


  • Put the beans in a saucepan; cover
    with cold water. Add the garlic
    and sage leaves. Bring to the boil,
    and simmer for 5 minutes. Drain,
    then season with salt and pepper.
  • Combine the vinegar and mustard,
    and season. Slowly whisk in the
    olive oil.
  • Toss the beans with two-thirds of
    the dressing. Toss the rocket leaves
    in the remainder of the dressing.
  • Divide the dressed leaves between
    four serving plates. Spoon the
    beans over the leaves, and serve
    with the bean juices over the top

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