In this colourful dish, tangy blueberries and earthy turtle beans make for an exciting side salad.
SERVES 4
- 400g/14oz turtle beans
- 2 corn cobs, husked
- 150g/5oz blueberries
- 2 tbsp apple cider vinegar
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tbsp honey
- ΒΌ tsp salt
METHOD
1. Soak the beans overnight, or for 12 hours.
2. Bring a large pan of boiling water to the boil, add the beans, cook for 1.5 hours.
3. Drain and set aside to cool.
4. After removing all the outer leaves of the corn, use a sharp knife to cut the corn from the cobs. Place in a large bowl.
5. Add the cooled beans and blueberries. Lightly mix to combine.
6. Put the vinegars, oil, honey and salt in a large bowl and whisk, then pour over the salad and serve.