Sufra Dayma:

Mushroom and green bean salad with sour cream

By Moushira Abdel-Malek

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Ingredients:

200 gms green beans
250 gms baby mushrooms (halved)
150 gms red kidney beans (canned, rinsed and drained)
4 green shallots (spring onions) thinly sliced
250 gms cherry tomatoes

Dressing:

2 tbsp French dressing (mixture of: oil, salt, vinegar and lemon)
1 tbsp sour cream
1 tbsp chopped fresh parsley
1 tsp grated lemon rind

Method:

Top and tail beans. Cut into 2cm lengths. Boil or steam until just tender. Drain, rinse under cold water, and drain. Combine beans with remaining ingredients. Add dressing then toss well.

Dressing: Combine all ingredients in a small bowl. Mix well, then add to bean mixture.