Three-bean salad with spicy salsa verde dressing

Ingredients:

• 3/4 cup fava beans
• 50 g sugar snap bean pods
• 1 can kidney beans, drained and washed
• For the salsa verde dressing:
• 1 medium green chili (deseeded)
• 1 handful fresh coriander leaves
• 4 tablespoons olive oil or lemon flavored sunflower oil
• juice of 1/2 lime
• pinch of salt
• pinch of sugar

Directions:

Take the fava beans out of their pods and cook them in salt water for 3 minutes.

Plunge them immediately in some cold water.

Slip them out of their thick white shells and place in a salad bowl.

Meanwhile, blanch the sugar snap pods in salt water for 1 to 2 minutes, drain and refresh.

Add them to the salad bowl, along with the rinsed kidney beans.

To prepare the dressing, put all the ingredients in a food processor to produce a smooth paste.

Serve the salad on a plate with the dressing drizzled over.