Four bean salad
This salad is extremely colourful, nutritious and filling. You can use any other types of beans too or even substitute one lot of beans for chickpeas.
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Four bean salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 14 oz (400 g) tin of red kidney beans
- 14 oz (400 g) tin of butter beans
- 14 oz (400 g) tin of flageolet beans
- 6 oz (170 g) of green beans, ends removed
- 1 red pepper
- 1 small red onion
For the dressing
- 4 tbsp of extra virgin olive oil
- 2 tbsp of sherry vinegar
- 2 tbsp of lemon juice
- 1 tsp of muscovado sugar
Method
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- Preheat the grill to high.
- Take the red pepper, cut it in half and remove the seeds.
- Place face down onto the rack of the grill and cook until the skin is slightly charred and blackened.
- Remove from the heat and allow to cool slightly, then place inside a plastic bag for about 10 minutes.
- Take out from the bag and begin to peel away the skin. Discard the skin.
- Roughly chop the pepper flesh and place inside a large mixing bowl.
- Drain and rinse the three different types of tinned beans and add to the chopped pepper.
- Cut the onion in half and then slice thinly. Add to the beans.
- Boil or steam the green beans for about 4 – 6 minutes or until just cooked. Drain and then cut in half and add to the beans.
- Prepare the dressing by placing all of the dressing ingredients into a jar with a lid and shaking vigorously. Pour over the salad and stir well so that all of the ingredients are coated with the dressing.
- Cover the bowl and place in the refrigerator to chill until required.
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