This is a staple of the summer salad table. A nutritious but also delicious garlicky vinaigrette dresses succulent beans. The addition of edible flowers is simply an opportunity to show off and scoff the yummy chive flowers which are out all over my garden at the moment!
For enough beans to serve 4-6 people easily you need
1 tin borlotti beans, drained and rinsed
1 clove garlic, crushed
1 tbsp sherry vinegar
1 tbsp avocado oil
2 tbsp extra virgin olive oil
handful chives, finely chopped
salt and pepper
3-4 chive flower heads, broken into the individual flowers
Mix everything together and decorate with the chive flowers. Delicious with all sorts fo salads or as a side for things like quiche etc
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