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Two Bean Salad Veg CD ACC 10mins plus chilling Serves 4 Cold Vegetarian Vegan Pulses Vegetables Salads Accompaniment Gluten Wheat Dairy Free Eggless
Ingredients: 1 x 400g/14oz tin Red Kidney Beans 1 x 400g/14oz tin Haricot Beans 6 Spring Onions, chopped 1 Green Capsicum, chopped 2 Sticks Celery, chopped 6 tbsp Olive Oil 2 tbsp Wine Vinegar 1 Garlic Clove, crushed 1 teasp Dijon Mustard (check ingredients) Salt and Black Pepper
Instructions
1. Empty the two tins of beans in a colander and rinse under cold water. Drain well then place in a large bowl with the finely chopped onion, capsicum and celery. Mix well.
2. Place the remaining ingredients in another small bowl and mix well, using a whisk.
3. Pour the dressing over the bean mixture and mix gently, but thoroughly. Refrigerate for at least 1 hour before serving.
More Salad Recipes | What's in Season | Growing Vegetables
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