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Summer three-bean salad

  • 10
Summer three-bean salad


  • 1 cup dried baby lima or butter beans or 400 gram can of cooked butter beans
  • ΒΌ cup lemon infused olive oil or extra virgin olive oil
  • 500 grams fresh or frozen broad beans, blanched and peeled
  • 500 grams round green beans, blanched
  • 250 grams artichoke hearts, quartered
  • 3-4 tblsp freshly chopped chives

Lemon dressing

  • 2-3 tblsp lemon infused olive oil or extra virgin olive oil
  • 1 tsp freshly grated lemon rind
  • 2 tblsp lemon juice
  • 1 tsp prepared mustard


  1. Soak the lima or butter beans in plenty of cold water overnight. Drain and rinse. Place in a large saucepan of cold water. Bring to the boil, cover and simmer gently for 1 hour or until tender. Drain and toss with olive oil, cover and store in the refrigerator for up to 2-3 days.
  2. Toss together the lima or butter beans with oil, along with the broad beans, whole green beans, artichokes and chives. Toss with the dressing and serve immediately.

Lemon dressing

  1. In a screw top jar, combine olive oil, lemon rind and juice and mustard. Season with plenty of black pepper and shake well.

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