200 g green beans
1 red onion
3 oranges
300 g can cannellini beans
2 tbsp olive oil
1 tsp Dijon mustard
1 tbsp maple syrup
Cook green beans for 5 minutes in salted boiling water, drain and refresh under cold water. Toss the beans with thinly sliced onion, 2 oranges peeled and cut into segments, and drained cannellini beans. Beat together olive oil, grated zest and juice of 1 orange, mustard and syrup. Season and pour over salad.
