Preparation time: 15 minutes
- 1 x tin of kidney beans
- 1 x tin of black eyed peas
- 1 x tin of butter beans
- 1 x red pepper (de-seeded and finely diced)
- 1 x stick of celery (finely diced)
- Small bunch of parsley (finely chopped)
- 1 x crushed and finely chopped garlic
- ½ red chilli (finely diced – use a few seeds for a little chilli heat)
For the Dressing
- 1 part oil
- 2 parts red or white wine vinegar
- ½ juice from a lemon
- Salt & pepper
- 1 tsp wholegrain mustard (optional)
- 1 tsp sugar
- Drain and rinse the beans in the sieve or colander, add to the bowl
- Add the finely chopped pepper, celery, parlsey and garlic and chilli
- In the jar, add the ingredients for the dressing – put the lid on and shake really well. If you don’t have a jar, just mix in a mug or bowl with a fork. Pour the dressing over the bean mixture
- Taste and season – add more lemon or vinegar if you want it to be tangier, or add any more salt and pepper or sugar if it feels unbalanced in flavour.
Swaps and additions:
- Chickpeas are a great swap or addition as they a bit more of a crunchy texture.
- If you have dried beans, follow the packet’s instructions on how to soak them overnight. You can use tins of already mixed beans – but try to avoid ones with added flavours and dressings.
- If you don’t like parsley, try another herb such as dill, fennel sprigs, coriander or thyme.
- Try adding sweetcorn (tinned or frozen), finely chopped spring onions, chopped olives or green beans (also known as French beans) – cook these in boiling water for 5 minutes until tender, then cool in cold water before adding to the salad.
Tips: This can be eaten straight away, but it tastes better and better the longer the dressing is left to soak in to the other ingredients – for optimal taste, make the day before you want it.
Storage: Keep in a sealed container in the fridge for up to 4 days. As above – it will only improve with taste!