Three Bean Salad with Apple Cider Vinaigrette

Serves 4
Time 15 minutes


220g green beans, halved
1 cup sprouted legumes
1 410g tin borlotti beans, drained and rinsed
½ cucumber, finely diced
1 handful pea shoots
1 handful snow pea shoots
1 handful parsley, chopped

Apple Cider Vinaigrette
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tbsp white sesame seeds
Salt and black pepper, to season


Lightly blanch green beans for 5 minutes or until crisp and tender, then let cool and pat dry.

In a medium bowl whisk together the vinaigrette ingredients and season with salt and pepper.

Add all remaining ingredients to the bowl and toss to coat in the dressing.