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Three Bean Salad  


Veg CD PIC 10mins



Serves   4-6    Cold  Vegetarian  Vegan  Vegetables   Pulses   Picnics  Buffets  Healthy Eating  Dairy free  Eggless




100g/4oz Frozen Green Beans, cooked and cooled

1 x 400g/14oz tin Butter Beans, drained

1 x 400g/14oz tin Red Kidney Beans, drained

1 Onion, finely chopped

3 Tomatoes, chopped

For the Dressing

4 tbsp Sunflower Oil

1 teasp Dijon Mustard

A pinch of Sugar

Salt and Black Pepper





1. Place all the dressing ingredients in a small bowl and whisk together until well blended.


2. Place the remaining ingredients in a salad bowl and mix gently then pour the dressing over the salad and mix again to thoroughly coat. Chill until ready to serve.




Tips, Options and Substitutions


Substitute the kidney beans with pinto beans

Substitute the butter beans with Chickpeas or Cannellini Beans



Main equipment required to make this Recipe


Small Mixing bowl


Salad bowl


Key techniques required to make this Recipe

Whisk to To beat air into a mixture until soft and fluffy.

Coat -  to to cover with a thin film of liquid, usually a sauce  or dressing.

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