Easy 5 Bean Salad Recipe

8 standard portions

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Ingredients

• 1 Celery Stalk (diced)
• ½ Red Onion (finely chopped)
• 1 Red Pepper (deseeded and diced)
• 1 Green Pepper (deseeded and diced)
• 400 g Kidney Beans (in a tin)
• 400 g Black Beans (in a tin)
• 400 g Cannellini Beans (in a tin)
• 400 g Chickpeas (in a tin)
• 220 g Fresh Green Beans (trimmed and cut into 3cm pieces)
• 2 tbsp Parsley (chopped finely)
• 6 tbsp Extra Virgin Olive Oil
• 2 tbsp White Wine Vinegar
• 2 tsp Caster Sugar
• 1 Garlic Clove (finely chopped)
• 4 tsp Dijon Mustard
• ½ tsp Salt
• ¼ tsp Pepper

Method

1. Using a can opener, open the cans of beans and empty them into a colander placed over the sink. Rinse the beans under cold water, then pat them dry with a towel. Transfer the beans to a large bowl.
2. Fill a medium saucepan with water and place on a high heat on the hob. Once boiling, add the green beans (which have been cut into 3cm pieces) and cook for 3-4 minutes until tender. Drain, rinse in cold water, and add to the large bowl.
3. Place the chopped red onion, celery, and peppers into the bowl and mix to combine.
4. In a small bowl whisk together the dressing ingredients. Stir through the salad and refrigerate before serving.
5. Garnish with chopped parsley.