White Runner Bean Salad

A delicious white runner bean salad that serves two people.

Ingredients

For the Salad

• 1 cup cooked white runner beans (or one 15 oz can, drained and rinsed)
• 1 small red bell pepper, diced
• 1 small cucumber, diced
• 1 small red onion, finely chopped
• 1 handful cherry tomatoes, halved
• 1 small carrot, grated
• 1/4 cup kalamata olives, pitted and sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 handful fresh arugula (perennial rocket) or spinach leaves

For the Dressing

• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Preparation

1. Prepare the Vegetables:
   • Dice the red bell pepper, cucumber, and red onion.
   • Halve the cherry tomatoes and grate the carrot.
   • Slice the kalamata olives.
   • Chop the fresh parsley and dill.
2. Mix the Salad
   • In a large bowl, combine the cooked white runner beans, diced red bell pepper, diced cucumber, chopped red onion, halved cherry tomatoes, grated carrot, and sliced olives.
   • Add the chopped parsley and dill. Toss to mix well.
3. Make the Dressing
   • In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper until well combined.
4. Dress the Salad
   • Pour the dressing over the salad and toss gently to ensure all the ingredients are well coated with the dressing.
5. Add Greens
   • Add a handful of fresh arugula or spinach leaves to the salad and gently toss again.
6. Serve
   • Divide the salad into two bowls or plates and serve immediately.

Serving Suggestions

• Serve this white runner bean salad with crusty bread or as a side to a main dish.
• This salad can be enjoyed on its own as a light meal or as part of a larger spread.