Mixed Bean Salad

Number of Servings: 6


1 small red onion, finely diced
2 bell peppers, red & orange, finely diced
2 cloves garlic, minced
120ml balsamic vinegar
2tbsp extra virgin olive oil
1tbsp honey
1/4tsp salt
1/4tsp ground black pepper
200g fresh green beans, trimmed and cut into inch pieces
980g mixed beans drained from cans

1 In a large bowl combine onion, bell peppers, garlic, vinegar, oil, honey, salt and black pepper. Whisk everything together until it has emulsified.

2 Blanch green beans for 2 minutes and then immediately place into a big bowl of cold water to stop the cooking and ensure they maintain their beautiful, bright green color.

3 Rinse and drain mixed beans (I chose black beans, red kidney beans, chickpeas, and haricot beans) and then toss them into the bowl with the veggies and dressing. Toss everything together.

Refrigerate for hours before serving for best flavors!

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