Three-Bean Salad

This three-bean salad is fresh, crunchy and colourful – a perfect cooling side dish beside roast meats, but it holds its own on its own too.

1. Blanch the green beans (250 g) in boiling salted water for 5 minutes until they have bite, then plunge them straight into iced water – this way they stay vivid green and keep their bite.

2. Drain the cooked cannellini beans (250 g) and the kidney beans (250 g), and rinse them thoroughly under running water, until the starchy liquid is gone.

3. Cut the onion (1) into thin half-rings, and soak it in cold water for 10 minutes, so its sharpness mellows.

4. For the dressing shake the olive oil (4 tablespoons), the cider vinegar (2 tablespoons), the honey (1 teaspoon), the English mustard (1 teaspoon), salt and black pepper together thoroughly in a screw-top jar.

5. In a bowl toss everything together, and sprinkle it generously with chopped parsley.

6. Rest it in the fridge for at least 1 hour, so the beans soak up the flavour of the dressing.

Tip: Soaking the onion in cold water is a small trick, but it makes a big difference: it loses its raw sharpness and does not overpower the other flavours.