Mary Berry Forest Bean Salad

Mary Berry’s Forest Bean Salad is made with asparagus spears, broad beans, green beans, runner beans, pumpkin seeds, and chia seeds. This easy Forest Bean Salad recipe creates a delicious side dish that takes about 20 minutes to prepare and can serve up to 4 people.

This Forest Bean Salad Recipe Is From Cook and Share Cookbook by Mary Berry

Mary Berry Forest Bean Salad Ingredients:

For the Salad:

• 300g (10½oz) asparagus spears
• 150g (5oz) fresh or frozen broad beans
• 250g (9oz) green beans, halved
• 200g (7oz) runner beans, sliced on the diagonal
• 30g (1oz) pumpkin seeds, toasted
• 1 tbsp chia seeds

For Herb Lemon Dressing:

• Small bunch of mint, leaves chopped
• Small bunch of basil, leaves chopped
• 1 large garlic clove, crushed
• 5 tbsp olive oil
• ½ green or red chilli, deseeded and chopped
• Juice of 1 large lemon
• 2 tsp white wine vinegar
• A dash of sugar
• A pinch of salt

How To Make Mary Berry Forest Bean Salad?

1. Make the Dressing: Measure all the ingredients into a small food processor and whiz until finely chopped and a pesto-like consistency.
2. Prepare the Asparagus: Remove the woody ends from the asparagus, then cut the tips from the spears and slice the stems into rings.
3. Cook the Beans: Bring a saucepan of salted water to the boil. Add the broad beans and bring back to the boil. Then, add the asparagus, green beans, and runner beans, bringing the water back to the boil again. Boil for 2–3 minutes until just tender.
4. Refresh and Dry: Drain the beans and refresh them in cold water. Drain again and dry on kitchen paper. Place the beans in a large bowl.
5. Combine and Serve: Pour the dressing into the bowl, season well with salt and freshly ground black pepper, and toss everything together. Spoon into a serving bowl and sprinkle with the pumpkin and chia seeds to serve.

Recipe Tips:

• Cut the Asparagus Ends: Be sure to trim off the tough ends of the asparagus to avoid chewy parts.
• Don’t Overcook the Beans: Cook the beans for 2-3 minutes so they stay crisp and don’t get too soft.
• Cool the Beans Quickly: After boiling, put the beans in cold water right away to keep them fresh and crunchy.
• Add Dressing Last Minute: Mix the dressing in just before you eat so the salad doesn’t get soggy.
• Toast the Seeds: Toast the pumpkin seeds to make them crunchy and bring out their flavor, making your salad tastier.

What To Serve With Forest Bean Salad?

This crisp Forest Bean Salad pairs well with grilled chicken, roast salmon, quinoa, or couscous. It can also be served alongside roasted potatoes, grilled vegetables, crusty bread, or wild rice for a delicious and healthy dinner.

How To Store Leftovers?

• Refrigerate: First, let the leftover Forest Bean Salad cool until it reaches room temperature. Once cooled, transfer the salad to an airtight container and store it in the refrigerator. It will stay fresh for up to 2 days.
• Freeze: This Forest Bean Salad is not recommended for freezing because the beans may become mushy and lose their crisp texture when thawed. It’s best to enjoy this salad fresh or within a couple of days after refrigerating.

Mary Berry Forest Bean Salad Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 180
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 250mg
• Potassium: 350mg
• Total Carbohydrate: 20g
• Dietary Fiber: 7g
• Sugars: 3g
• Protein: 5g

Try More Mary Berry Recipe:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry French Dressing
• Mary Berry Smoked Salmon and Avocado