Broad bean salad with labna
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Shelled broad beans |
| Well-flavoured vinaigrette made with olive | ||
| Oil, lemon juice, salt, pepper and garlic | ||
| 2 | tablespoons | Chopped fresh mint |
| 12 | eaches | Labna balls rolled in herbs of your choice |
Directions
SOURCE: AUSTRALIAN VOGUE WI
Cook beans in boiling salted water until just tender. Drain and place in bowl. Add vinaigrette to the warm beans and leave to stand at room temperature until cool. Refrigerate until required. Remove from refrigerator at least 30 minutes before serving. Toss with mint and labna. Helen Gray. Bon-Appetit, Exec.Chef. Magnus Johansson Submitted By SHERREE JOHANSSON On 09-26-94
Related recipes
- Another bean salad
- Basil bean salad
- Fast bean salad
- Fava bean salad
- Four legume salad
- Garbanzo bean salad
- Garden bean salad
- Haricot bean salad
- Herb bean salad
- Lebanese green bean salad
- Marinated bean salad
- Mixed bean salad
- Mixed bean salad (l a times)
- Mixed pea salad
- Orange bean salad
- Tossed bean salad
- Warm white bean salad
- White bean and vegetable salad
- White bean salad
- White bean-vegetable salad