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Nutritional Therapy Oxford Dip ION, mBANT
Tel: 07850 117802

Triple Bean and Tomato Salad

This wonderful fresh summer salad and the contrast of colours is striking.


1 cup Haricot Beans
1 cup Green Beans, cut in 1 inch pieces, cooked for 3 minutes and refreshed
1 cup Young Broad Beans (or 1 cup podded old Broad Beans), cooked for 3 minutes and refreshed
2 cups Cherry Tomatoes (red and yellow if possible), halved
2 Spring Onions, finely sliced


2 garlic cloves
½ cup Basil, finely chopped
1 teaspoon Dijon Mustard
2 tablespoons Cider Vinegar
5 tablespoons Extra Virgin Olive Oil
Freshly Ground Pepper and Salt to taste
Make the salad: Combine all the ingredients together.

 Make the dressing: Whisk together the mustard, vinegar, salt and pepper, then whisk in the oil.  Add the basil and adjust the seasoning.

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