This is a super easy and super humble recipe!
In this season, we often get a lot of lemons from our friends who have lemon trees in their garden. In addition to my usual Honey Lemon Ginger, this is another good way of using up lemons.
I made this marinade liquid tangier than normal salad dressing so that the salad keeps a bit of kick after leaving over night.
If you make a big batch, it can be stored in the fridge for about 3-4 days.
If you have a lot of lemons in your kitchen or your garden, try this recipe. Hope you like it 🙂
1 Carrot – diced
3 stalks of Celery – diced
1 Onion – diced
1 tin (400g including liquid) of Borlotti Beans (or your favorite beans)
For Marinade Liquid
100ml of Lemon Juice (about 1.5 lemons)
100ml of Extra Virgin Olive Oil
1 Teaspoon of Soy Sauce
Good quality Sea Salt and Black Pepper for seasoning
- Combine all of the ingredients for dressing.
- Marinade all chopped vegetables and beans in the dressing over night.