appetite magazine
Tenderstem salad with 
borlotti beans, parsley, 
red onion and tomato
 
 
Serves: 4
Ingredients
  • 200g Tenderstem cut into 2inch strips
  • 1 x 400g tin borlotti beans, drained
  • ½ red onion sliced
  • 4 ripe tomatoes roughly chopped
  • 1 bunch parsley shredded
  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • salt and cracked black pepper
Method
  1. Bring a medium pan of salted water to the boil, add the Tenderstem and cook for one minute. Drain, cool under cold running water and set aside.
  2. Mix together in a large bowl all remaining ingredients including the Tenderstem, season with salt and pepper and serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/tenderstem-salad-with-%e2%80%a8borlotti-beans-parsley-%e2%80%a8red-onion-and-tomato/