Name: Warm bean and lentil salad
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2/3 cup (130g) french-style green lentils; 500 gram baby green beans, trimmed; 2 tomatoes (240g), seeded, chopped; 1/4 cup finely chopped fresh chives; 1 shallot, chopped finely; 1 tablespoon dijon mustard; 2 tablespoon white wine vinegar; 2 tablespoon olive oil

Warm bean and lentil salad

A healthy warm bean and lentil salad drizzled with vinaigrette from Australian Women's Weekly.

Ingredients

2/3 cup (130g) french-style green lentils

500 gram baby green beans, trimmed

2 tomatoes (240g), seeded, chopped

1/4 cup finely chopped fresh chives

1 shallot, chopped finely

1 tablespoon dijon mustard

2 tablespoon white wine vinegar

2 tablespoon olive oil

Method

1.Cook lentils, uncovered, in medium saucepan of boiling water about 15 minutes or until just tender; drain.

2.Meanwhile, make vinaigrette. Combine shallot, mustard and vinegar in small bowl. Gradually add oil, whisking to combine.

3.Boil, steam or microwave beans until just tender; drain.

4.Place lentils and beans in medium bowl with tomato, chives and vinaigrette; toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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