Recipe by Elvis Abrahanowicz & Ben Milgate from Chefs Christmas 2009
2 handfuls borlotti beans, shelled and boiled (you can use canned)
2 handfuls broad beans, shelled and boiled
Extra virgin olive oil
Combine beans in a large bowl, toss with vinegar and oil to taste and then season with a little salt.
Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Easy Bean Salad.
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