Ingredients:
4 oz (110g) flageolet beans, soaked overnight

For the marinade:
3 fl oz (90ml) olive oil
1 fl oz (45ml) red wine vinegar
¼ tsp salt
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp chilli powder
1 clove garlic, crushed
5 spring onions, peeled and finely chopped
1-2 tbsp fresh chopped parsley

Garnish:
Frisee or lollo rosso lettuce

Method:

Cook the flageolet beans and drain.

Make the marinade by mixing all the marinade ingredients together.

Pour over the warm beans and leave to marinate until cold.

Serve garnished with lollo rosso or other lettuce.

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