Multigrain bean salad with mint and pomegranate dressing from A Year in a Coastal Cottage Kitchen: Plant-based Recipes from the Heart of Cornwall (page 85) by Madeleine Olivia

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Notes about this recipe

  • Eat Your Books

    Can substitute black or wild rice for brown rice, quinoa or barley or amaranth or farro or bulgur for buckwheat, canned black beans or chickpeas or black-eyed beans or butter beans or pinto beans for canned kidney beans, and rocket or young spinach for lamb's lettuce.

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