Delicate pale green beans continue our green theme for Spring in a tangy simple bean salad. Lovely for lunch or dinner.
500 g cooked flageolet beans or 2 tins, drained
Rind and juice of 1 or 2 lemons
4 tblsp olive oil
2 tsp whole grain mustard
small Bunch parsley
1 Bunch rocket leaves
1 handful toasted walnuts
Salt and pepper
1. Whisk the oil and lemon juice with mustard, salt and pepper to taste to make a tangy dressing and pour over the slightly warm beans.
2. Add parsley and mix well taste for seasoning – add more lemon, oil or mustard if you like and mix in rocket leaves and walnuts to serve.