Bean Salad with Mint and Parsley

1/2kg coloured beans
(covered in water and soaked overnight)
1 onion
2 carrots
2 tomatoes
Fresh Parsley
Fresh mint
Olive oil

Place the beans in a saucepan and fill with water until just covered. Leave to soak overnight. The next day, replace the water and heat on the stove on a medium heat until beans are cooked.

Slice the onion, carrots and tomatoes. Heat the olive oil in a saucepan and add the onions and carrots. Fry until soft.

Added the cooked, drained beans and sliced tomatoes to the saucepan with the softened onion and carrots and cook for 10 minutes.

Leave the mix to cool and add chopped fresh parsley and mint.

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