Bean medley salad
recipe
Bean medley salad
No commentsIngredients
- 400g (14oz) green beans
- 2 x 300gcan of cannelloni beans
- 1 x 420g can of red kidney beans
- 400g (14oz) halved cherry tomatoes
- 4 Spring onions
- FOR THE DRESSING:
- 5 tbsp extra virgin olive oil
- Juice of 1 large lemon
- 1 tbsp wholegrain mustard
- 1 tsp soft brown sugar
- 1 garlic crushed or finely grated
Serves:
6
Preparation:
15
Total Time:
15min
Directions
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Bring a large saucepan of salted water to the boil. Top, tail halve and rinse the green beans and cook for - ins or just until tender, Drain the beans and refresh them under the cold water to reserve their colour.
Rinse the cannelloni and kidney beans under cool water, drain well and then spread them out to dry on a clean tea towel.
Source: Recipe courtesy of Tesco Recipe Magazine. By Sunil Vijayakar
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