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Saturday, June 4, 2016

Mixed Bean Salad

How to Make Mixed Bean Salad Recipe - preparation 15 minutes

Serves 4

1 x 400g/14oz can mixed beans, drained and rinsed
1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed
1 red onion, diced
balsamic vinegar to drizzle
For the vinaigrette
6 tbsp olive oil
juice of 1 lemon
1 tsp honey mustard
6 tbsp chopped fresh parsley
salt and ground black pepper

1 Put the beans, chickpeas and red onion in a large bowl and mix gently together.

2 To make the vinaigrette, whisk together the oil, lemon juice, mustard and parsley until well combined. Season to taste with a little salt and pepper.

3 Pour the vinaigrette over the bean mixture and toss well, so that all the beans are glistening with dressing.

4 Serve immediately, drizzled with balsamic vinegar, or cover and chill in the refrigerator for up to two days.

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