Mixed Bean Salad
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.