Tenderstem Salad with Borlotti Beans, Parsley, Red Onion and Tomato


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

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.

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