Two Bean Salad Veg
10mins plus chilling
4 Cold Vegetarian
Vegan Pulses Vegetables Salads Accompaniment Gluten
Wheat Dairy Free Eggless
1 x 400g/14oz
tin Red Kidney Beans
1 x 400g/14oz
tin Haricot Beans
6 tbsp Olive
2 tbsp Wine
1 teasp Dijon
Mustard (check ingredients)
Salt and Black
1. Empty the
two tins of beans in a colander and rinse under cold water. Drain well
then place in a large bowl with the finely chopped onion, capsicum and celery.
2. Place the
remaining ingredients in another small bowl and mix well, using a whisk.
3. Pour the
dressing over the bean mixture and mix gently, but thoroughly. Refrigerate
for at least 1 hour before serving.
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