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Mixed bean and crumbly white cheese salad

publication date: Sep 28, 2009
author/source: Fiona Beckett
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This week is British Cheese Week so we're going to be going overboard on cheese recipes and buying tips (sorry, vegans!) This is a really easy salad that makes a quick lunch or supper for two. Use a white, crumbly British cheese like Caerphilly or Wensleydale which are great for salads

Serves 2
Time: Under 15 minutes
Cost: £1.50 a head

1 x 400g can of mixed beans
2 spring onions, trimmed and finely chopped or 2 heaped tbsp finely chopped onion
100g Caerphilly, white Cheshire or Wensleydale cheese
1 tbsp finely chopped fresh parsley (optional)

For the dressing
1 tbsp freshly squeezed lemon juice (or - slightly less good - lemon juice from a bottle)
1/2 a clove of garlic, crushed (optional)
A pinch of sugar, salt and freshly ground black pepper
4 tbsp olive oil
1 tbsp finely chopped fresh parsley (optional)

Tip the beans into a sieve or colander and rinse well under the cold tap. Shake off the excess water and put in a bowl. Trim and finely slice the onions, cut the cheese up into small cubes and add to the salad. To make the dressing put the lemon juice, garlic and seasoning in a bowl and whisk together with a fork. Gradually add the oil, whisking continually and stir in the parsley, if using. Add a little more lemon juice if you think it needs it. Pour the dressing over the salad, toss everything well together and sprinkle over the remaining parsley. Good with warm pitta bread.


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