Main/Salads

Bean salad

Time: 1 hr 30 min Yields: serves Cost: $2.57 per serve Difficulty: 2/10

From what Mum makes but I think she might add tuna. Memory refreeshed with Inspired Taste. Probably a warm weather food and I’m maybe pushing it to call it a main but I’ll eat it by itself.

Ingredients

  • Four bean mix 420 grams (1 can)
  • Tinned chickpeas 420 grams (1 can)
  • Tinned red kidney beans 420 grams (1 can)
  • Brown onions 0.5 whole
  • Cucumber 2 whole
  • Parsley 3 sprigs (or whatever)
  • Dried oregano 0.5 tsp

    • dressing

  • Red wine vinegar 0.25 cups
  • Olive oil 0.25 cups
  • Dijon mustard 1 tsp
  • Salt 1 tsp
  • Pepper 1 tsp

Steps

  1. Dice onion 8 mm, place in medium bowl and cover with water for 5 minutes, then drain well.
  2. Quarter cucumber lengthways and chop into 1cm pieces.
  3. Pour all the beans into a colander and rinse under water.
  4. Combine dressing ingredients. Adjust with honey if too extreme.
  5. Add all the other ingredients to the bowl, toss, clingwrap and chill in fridge for 1 hour, then ready.