Having tried out this new honey dressing with a potato salad, I thought I would use it with white beans – the result was super!
Honey Dressing
Ingredients
2 tablespoons of olive oil
2 tablespoons of runny honey
1 tablespoons of white wine or cider vinegar
1 tablespoons of made-up mustard
Salt & ground black pepper
Large handful of chopped dill
Method
Mix all the ingredients except the dill in a jug or bowl with a little whisk.
Stir in the dill.
Salad Ingredients – 1
1 tin of butter beans or Canellinni (white kidney) beans – drained
1 onion – finely chopped
1 eating apple – pink skinned eg Pink lady, rough chopped including the skin
Handfull of chopped dill to serve.
Mix all the salad ingredients together,except for the dill, in a bowl.
Pour the dressing over the salad.
Mix the salad with the dressing.
The salad is best made several hours before serving to let the dressing infuse into the beans. I often leave it overnight.
Add the extra dill just before serving.
Salad Ingredients – 2
1 tin of butter beans or Canellinni (white kidney) beans
1 red onion – finely chopped.
1 red pepper – cut into strips and then across – to give rough squares.
Handfull of chopped dill to serve.
Mix all the salad ingredients together, except for the dill, in a bowl.
Pour the dressing over the salad.
Mix the salad with the dressing.
The salad is best made several hours before serving to let the dressing infuse into the beans. I often leave it overnight.
Add the extra dill just before serving.
Note
I have found that some tinned butter beans are better than others – you can improve the absorption of the dressing by:
- either tipping the beans into a saucepan, adding some water and heating them up for several minutes, then leaving them to go cold.
- or pricking through the skins with a cocktail stick or similar.
I love how fresh dill brings the flavors out. Great recipe!
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Thanks – I just love fresh dill, this dressing really ad to all the flavours
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On Fri, 19 Oct 2018 at 15:35, Journey From A Polish Kitchen wrote:
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