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Mixed bean and corn salad

Preparation time: 15 minutes, plus soaking and standing,
Cooking time: 45 minutes,
Calories: 221 per portion

ingredients

serves 4
75 g (3 oz) red kidney beans, soaked overnight
75 g (3 oz) haricot beans, soaked overnight
75 g (3 oz) fresh or frozen green beans
200 g (7 oz) can sweetcorn, drained
1 tablespoon chopped mixed herbs or 2 teaspoons dried herbs
4 tablespoons light French dressing (see below)

method

1. Drain the kidney and haricot beans, rinse and place in separate pans. Cover the cold water and bring to the boil.

2. Cook rapidly for 10 minutes, then reduce the heat and cook for 30-35 minutes, or until the beans are tender. Drain and place in a serving bowl.

3. Cook the green and broad beans in boiling water until tender, then drain and add to the serving bowl. Stir in the sweetcorn and herbs.

4. Pour the French dressing over the salad, then mix well. If possible, add the dressing while the beans are still warm and leave at room temperature for 1-2 hours before serving.

You can save time by using drained canned kidney and haricot beans but remember to rinse these thoroughly under cold running water. Check the labels on the cans
to see what additives have been included.

for the light french dressing

3 tablespoons olive oil
2 tablespoons lemon juice
salt
1/4 teaspoon sugar
freshly ground black pepper
1/4 teaspoon made English mustard

1. To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.

2. Just before serving the salad spoon the dressing over and garnish with watercress.

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