Picota Cherry, Butter Bean, Green Bean and Mint Salad

Name: Picota Cherry, Butter Bean, Green Bean and Mint Salad
Total time: 1200 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 300 g Picota cherries, pitted and halved; 400 g cooked butter beans; 250 g fine green beans, trimmed; 2 baby gem lettuce, leaves separated; 1 large handful of fresh mint leaves; 2 shallots, finely sliced; 3 tbsp extra virgin olive oil; 1 tbsp sherry vinegar; 1 tsp Dijon mustard; Sea salt and freshly ground black pepper

Picota Cherries @jertepicotacherries

This vibrant salad combines the sweetness of Picota cherries with creamy butter beans and crisp green beans, creating a dish that's both satisfying and refreshing. It's Omar’s modern take on a Spanish bean salad, where the Picotas become the star, adding an unexpected but delightful twist that makes this dish perfect for summer entertaining.

Picota Cherries @jertepicotacherries

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Ingredients

Prep time: 15 minutes; Cooking time: 5 minutes

4-6 servings

300 gPicota cherries, pitted and halved
400 gcooked butter beans
250 gfine green beans, trimmed
2baby gem lettuce, leaves separated
1large handful of fresh mint leaves
2shallots, finely sliced
For the dressing
3 tbspextra virgin olive oil
1 tbspsherry vinegar
1 tspDijon mustard
Sea salt and freshly ground black pepper

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Steps

Prep time: 15 minutes; Cooking time: 5 minutes

1

Bring a pan of salted water to the boil. Add the green beans and cook for 3 minutes until tender but still crisp. Immediately plunge the beans into ice-cold water to retain their bright colour. Drain well and pat dry.
2

In a small bowl, whisk together the olive oil, sherry vinegar, and Dijon mustard. Season well with salt and pepper. The dressing should be punchy as it will be coating the mild beans.
3

In a large serving bowl, arrange the baby gem leaves, then top with halved Picota cherries, butter beans, cooled green beans, and sliced shallots. Tear in most of the mint leaves, saving some for garnish. Pour over the dressing and toss gently to combine. Garnish with the remaining mint leaves.