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
- 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.
- Mix together in a large bowl all remaining ingredients including the Tenderstem, season with salt and pepper and serve.
