White Bean Salad with Cockles & Mint

Serves 2-4

  • 1 x 400g can cannellini beans, drained
  • 1 x 200g jar Ocean Crown Cooked & Pickled Cockles, drained
  • 100g frozen petit pois, thawed
  • 2 spring onions, finely sliced
  • approx. 30 mint leaves, roughly chopped

For the dressing

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • salt and pepper, to taste

METHOD

In a bowl combine the beans, cockles, peas, onions and mint.

Mix together the dressing ingredients and season to taste.

Pour the dressing over the salad and mix well.

Adjust the seasoning to taste (if necessary) and stir again.

Serve immediately.

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