Why not make the most of summer beans and peas while they are still around? You can use any type of bean for this recipe and then add peas, samphire or cucumber – whatever tastes of summer. I would advise taking the dressing to the beach and tossing the salad at the last minute.
150g podded weight of peas
150g podded weight of broad beans
200g runner beans, finely sliced on the angle
150g green beans
Half a cucumber
6 spring onions, trimmed and finely chopped
1tbsp chopped chives
Salt and freshly ground black pepper
For the dressing
1tbsp white wine or cider vinegar
2tsp Dijon mustard
4tbsp rapeseed oil
Cook all of the beans and peas separately until they still have a bit of a crunch, then refresh under cold water. Cut the cucumber in half lengthways, then slice on the angle. Whisk all of the ingredients together for the dressing and season and pack into an airtight container or bottle with a tight-fitting lid. Mix all of the vegetables with the spring onions and chives and transfer to an airtight container.
Mix the vegetables with the dressing on the beach and season to taste.