This nutritious salad is made from a medley of beans, which can be varied according to preference.
180 g (6 oz) cooked red kidney beans
180 g (6 oz) cooked black-eyed beans
180 g (6 oz) cooked butter beans
120 g (4 oz) cooked broad beans, shelled
225 g (8 oz) cooked green beans, sliced
180 g (6 oz) cooked chick peas
2 tbsps brown sugar
120 ml (4 fl oz) white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
120 ml (4 fl oz) olive oil
1/2 tsp dry mustard powder
1/2 tsp dried basil
1 large Spanish, or red, onion, peeled and thinly
sliced into rings
2 tbsps chopped fresh parsley
180 g (6 oz) cooked black-eyed beans
180 g (6 oz) cooked butter beans
120 g (4 oz) cooked broad beans, shelled
225 g (8 oz) cooked green beans, sliced
180 g (6 oz) cooked chick peas
2 tbsps brown sugar
120 ml (4 fl oz) white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
120 ml (4 fl oz) olive oil
1/2 tsp dry mustard powder
1/2 tsp dried basil
1 large Spanish, or red, onion, peeled and thinly
sliced into rings
2 tbsps chopped fresh parsley
method
1. In a large bowl mix all the beans and the chick peas together thoroughly
2. Put the sugar and vinegar into a small bowl, together with the salt and pepper. Stir in the oil, mustard and basil.
3. Whisk the vinegar mixture vigorously with a fork, until it becomes thick.
4. Pour the dressing over the beans and mix in thoroughly, to coat the beans evenly
5. Refrigerate until ready to serve.
6. Before serving, mix the onion rings and parsley into the bean salad, reserving a few onion rings for decoration.
2. Put the sugar and vinegar into a small bowl, together with the salt and pepper. Stir in the oil, mustard and basil.
3. Whisk the vinegar mixture vigorously with a fork, until it becomes thick.
4. Pour the dressing over the beans and mix in thoroughly, to coat the beans evenly
5. Refrigerate until ready to serve.
6. Before serving, mix the onion rings and parsley into the bean salad, reserving a few onion rings for decoration.
serving amount
serves 4 - 6
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