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Three Bean Salad

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Serves: 4
300g / 10 1/2 oz canned chickpeas, rinsed and drained
150g / 5 1/2 oz canned kidney beans, rinsed and drained
2 celery stalks, chopped
200g / 7 oz green (French) beans, trimmed and cut into 5cm / 2 inches pieces
juice of 1/2 lemon
3 tbsp olive oil
8 cherry tomatoes
1/2 red onion, thinly sliced
salt and pepper

Place the drained canned beans and celery in a bowl and mix together. Boil or steam the green beans for 5-6 minutes, or until tender, then drain and refresh under cold running water. Drain again.

Add the green beans to the canned beans. Whisk the lemon juice with the oil in a pitcher (jug) and season with salt and pepper to taste. Pour the mixture over the beans and mix thoroughly.

Spoon the beans into a serving bowl and add the tomatoes. Scatter over the onion slices and serve.

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