Meals and Courses

Warm Sardine, Bean and Potato Salad

cook 20 mins
  • 500 g (1 lb) new potatoes, halved or cut into bite-sized pieces
  • 200 g (7 oz) fresh or frozen green beans
  • 4 tablespoons olive or vegetable oil
  • 1 red onion, thinly sliced
  • 400 g (13 oz) can mixed bean salad or cannellini beans
  • 2 x 120 g (3 3/4 oz) cans sardines in oil or brine, drained and flaked
  • 1–2 tablespoons red or white wine or cider vinegar
  • rocket leaves, to serve (optional)
  • Cook the potatoes in a large pan of lightly salted boiling water for about 15 minutes or until just tender. Add the green beans for the final 3–5 minutes of cooking – they should be just tender by the time the potatoes are done. Drain and set aside.
  • Meanwhile, heat the oil in a frying pan and cook the red onion gently for 8–10 minutes until really tender and lightly golden. Stir in the mixed bean salad and heat gently for 2 minutes until warm. Remove from the heat and toss with the potatoes and flaked sardines, adding vinegar according to taste. Spoon into 4 dishes and serve immediately with rocket leaves, if desired.
Like This? Try These
More on Food