2kgfresh Louva, about 1 kg after being removed from their pods
1Lemon , cut in half
1Carrot, julienned and finely chopped
2Cucumbers, not peeled, quartered lengthwise and sliced
2Tomatoes, seeded and cut in ½ cm pieces
2Green Bell Peppers, seeded and ribs removes, cut in ½ cm pieces
6Scallions, white and green parts, finely sliced
2largeRadishes, julienned and finely chopped
10Sun-dried Tomatoes, finely chopped
2Avocados, cut in 1 cm pieces
½cupfresh Parsley, finely chopped
1tspSea Salt
½tspFreshly ground Black Pepper
90mlClassic Vinaigrette, recipe in my ‘Dressings’ section
Instructions
In a large pot or casserole filled to two thirds with water, bring to a boil and add the beans and the lemon (to keep the beans bright green). Simmer for about 30-45’ depending on their freshness. You want your beans soft but not overcooked. Every now and then skim the foam created in the water. Remove from the heat, strain and keep aside for 15’ to cool.
Take a large bowl and add all of the above ingredients along with the louva, except of the avocado, parsley and dressing. Season with the salt and pepper and mix well. Add the avocado, parsley and the dressing and toss gently.