I made this Runner Bean Pasta Salad last week for lunch.
Its a simple recipe really. The runner beans are topped, tailed and blanched, then drained, doused in equal quantities of olive oil and balsamic vinegar, along with some seasoning before stirring in the cooked pasta. I thought it looked a little plain, so I threw in some orange and red cherry tomatoes from the greenhouse.
I am sharing this simple minted broad bean potato salad with Lisa from Lisa's Vegetarian Kitchen and Jacqueline of Tinned Tomatoes for this months No Croutons Required. Also for those of you who are looking for vegan runner bean recipe inspiration, you may be interested to check out these recipe below too.
Chilli coconut Runner Bean Curry
Spicy Tomato Runner Bean Pasta
Za'atar Spiked Meatballs and Runner Beans Stew