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

• To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.
• Just before serving the salad spoon the dressing over and garnish with watercress.