Wild Bean Salad -

This Mixed Wild Bean Salad is a lovely recipe for getting a vast range of wild ingredients into a wholesome filling salad. It can be served as the main show with a little cheese or grilled meats in or as a fantastic side dish in a mezze or BBQ or even alongside fish.

Ingredients:

1 Tin Mixed wild beans, drained (usually around 200g)
1/4 green cabbage, finely sliced
1/2 shallot onion, finely sliced
Wild Salad ingredients (dandelion, vetch, sea purslane, Ground Ivy, the list goes on that will work here.)
Vinaigrette

Method & Ingredients for Vinaigrette

I like to use a wild infused vinegar here but you can use the regular too (for my wild infused I put berries, plums or other fruit in apple vider vinegar and leave to infuse over a month – it will last forever so you can make a bunch with left over fruits from a glut.

100ml vinegar (apple cider if not wild)
1tbsp honey
50ml water
100ml oil, rapeseed or olive
pour it all in to a bottle and shake really well and you’re done!

Method for our Wild Bean Salad:

Add all of your ingredients to a bowl and mix dry
Then pour over your vinaigrette & mix well again
Season well and mix for one last time
Top with some more delicate wild ingredients & edible flowers if you have some and you’re done