Summer Bean Salad


680g/11/2lb new potatoes

110g/4oz green beans, cooked and cut in half

55g/2oz Stilton

1/2 red onion, peeled and sliced

Salt and freshly ground black pepper

Small handful of fresh coriander

For the croutons

1 tbsp olive oil

2 slices of bread, crusts removed and diced

For the dressing

2 tbsp tomato chutney (homemade if possible)

4 tbsp olive oil

1 tbsp white wine vinegar

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The Denby James Martin Everyday Soup Cereal Bowl is perfect for serving this dish.

Summer Bean Salad


  1. Place the potatoes in a large pot and fill with about 1 inch of water. Bring to the boil and cook for about 15 minutes or until the potatoes are tender.
  2. Throw in the green beans to steam after the first 10 minutes. Drain, cool and cut potatoes into quarters. Place the green beans and potatoes into a bowl and crumble in the Stilton.
  3. Add the red onion, seasoning and coriander and toss together.
  4. To make the croutons, heat the oil in a pan and toast the croutons for 2-3 minutes on each side or until crisp and golden. Remove from the heat and allow to cool.
  5. Add to the bean salad.
  6. To make the dressing, place the chutney, olive oil and vinegar in a bowl and whisk together. Pour over the salad and toss to coat.
  7. Transfer the salad to a serving bowl to serve.
  8. Serve is the perfect complement to all White by Denby ranges and makes even the simplest foods look stunning!