Mixed Bean Salad with Lemon Vinaigrette
1 x 400g/14oz can red kidney beans, drained and rinsed
1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed
1 bunch spring onions (scallions), thinly sliced
fresh parsley sprigs and lemon zest to garnish
For the lemon vinaigrette:
grated zest and juice of 1 lemon
2 tsp honey mustard
125ml/4fl oz/½ cup olive oil
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Put the beans, chickpeas and spring onions in a large bowl.
2 To make the lemon vinaigrette, whisk together the lemon zest and juice, honey mustard and seasoning. Gradually whisk in the oil and then add the parsley.
3 Pour the lemon vinaigrette over the bean mixture and toss together.
4 Serve the salad, garnished with the parsley sprigs and lemon zest.