Warm Bean and 
Sugar Snap Salad

By Dixie Elliott

Warm Bean and 
Sugar Snap Salad
Warm Bean and 
Sugar Snap Salad recipe, brought to you by MiNDFOOD.

Serves 6

1/3 cup extra-virgin olive oil

1 tbsp tarragon leaves, finely chopped or 1 tsp dried tarragon

1/2 small red onion, finely diced

2 anchovy fillets, finely chopped    

2 tsp Dijon mustard

250g green beans, trimmed

250g butter beans, trimmed

250g sugar snap peas

Combine oil, tarragon, onion, anchovy fillets and mustard in a jug. Season with salt and pepper. Set aside.

Bring a large saucepan of water to the boil. Add beans and peas and cook for 1-2 minutes or until bright green and just tender. Drain. Transfer to a serving bowl. Spoon dressing over beans and peas and serve immediately.

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