Recipe By:


Costa Cruise Lines
Spring Luncheon Bean Salad

5 lbs Broad Beans
5 Lbs Peas
5 Lbs New Potatoes
1/2 Tsp Chopped Onion
3 Tbsp Tomato Sauce
2 Tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
1 Sprig Italian Parsley finely diced

Brush and wash potatoes, leaving the skin on. Steam until al dente, allow to cool.

Place onion in frying pan with olive oil, fry over low heat
until translucent, add tomato sauce, peas and broad beans.

Cook over low heat for 30 minutes.

Allow to cool, mix with diced new potatoes, season to taste
and add diced parsley.

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