Bean Salad with Courgette Recipe

Click to rate
(1 ratings)

One of the best things about summer is the abundance of vegetables. This bean salad with courgette uses up the best the season has to offer and has a mild kick, depending on how much mustard you use.

Bean Salad with Courgette
(Image credit: Future)
Serves6
Preparation Time15 mins
Cooking Time20 mins
Total Time35 mins
Nutrition Per PortionRDA
Calories171 Kcal9%
Saturated Fat2 g10%
Fat14 g20%
Carbohydrates4 g2%

This bean salad with courgette is the perfect way to use up a glut of vegetables. Whether you grow them yourself or get them from a green grocer or supermarket, beans and courgettes are everywhere in summer. 

We've paired these summer veg with a lovely zingy-tahini dressing. If you prefer, use a classic dressing - the bean salad with courgette will still be delicious!

Method

  1. First, fry the courgettes. You may need to do this in 2-3 batches. Heat a tsp of olive oil in a large frying pan and lay slices of courgette on top. Season with salt and pepper and fry for a few mins until golden. Turn over, season the cooked side and allow the other side to cook for 2-3 mins until golden also. Repeat with the remaining courgette slices. Set aside to cool.
  2. Remove the oil from the pan and toast the pine nuts for 1-2 mins. Set aside. Bring a pan of salted water to the boil and cook the runner beans and broad beans for a few mins until just cooked through. Drain well and run under cold water to cool them. Leave in the colander to dry off. 
  3. Place the courgettes and beans in a large bowl. Mix together the lemon juice, olive oil, tahini and wholegrain mustard with a good pinch of salt and pepper to create a dressing. Pour onto the courgettes and beans and mix really well. Spoon out onto your serving platter or bowl and scatter over the parsley and pine nuts. 

Ingredients

  • 4tbsp olive oil, plus extra for frying
  • 2 medium courgettes, sliced
  • 3tbsp pine nuts
  • 225g podded broad beans
  • 200g runner beans, trimmed and sliced
  • juice of 1 lemon
  • 2tsp tahini
  • 1tsp wholegrain mustard, or to taste
  • small handful of parsley, chopped

Make the beans shine

Broad beans become even brighter if you peel off the skin of the bean. You can pop the bean out of the slightly tough skin by giving it a little squeeze.

Samuel Goldsmith

After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays. 


After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).


After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio. 


Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.