Food & Wine
Three-bean salad
A colourful salad that’s protein-rich, easy to put together and super nutritious. A great sharing dish to bring to a picnic or barbeque.
Serves: 4 to 8
Ingredients:
- 1 can cannellini beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 can corn kernels, drained
- ½ red capsicum, chopped
- ½ red onion, finely chopped
- 2 celery stalks, finely chopped
Dressing
- ¼ cup red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, crushed
- Pinch of dried oregano
- Salt and pepper, to season
Method:
1. In a large bowl, combine cannellini beans, kidney beans, chickpeas, corn, celery, capsicum and onion together.
2. In a separate small bowl, whisk together dressing ingredients.
3. Drizzle dressing over salad and toss to coat. Chill beans in fridge for a few hours to soak up flavour of dressing. Garnish with mint and serve.
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