Three bean salad
- Preparation and cooking time
- Total time
- Opies in-house chef, aron sheridan, recommends chilling the salad for as long as possible
- Easy
- Serves 6
Ingredients
For the salad -
- 1 15oz can of cannellini beans rinsed and drained
- 1 15oz can of kidney beans rinsed and drained
- 1 15oz can of garbanzo beans rinsed and drained
- 2 celery sticks finely chopped
- 1 red onion finely chopped
- 2 spring onions finely chopped
- 1 sprig chopped parsley
- 2 sprigs chopped rosemary
- 1 jar Opies cocktail onions
For the Vinaigrette -
- 2 cloves of garlic
- 100ml olive oil
- 50ml white wine vinegar
- 1teaspoon English mustard powder
- Salt and pepper to taste
Method
- STEP 1Mix all the ingredients in a large mixing bowl and season to taste
- STEP 2Pour vinaigrette over all ingredients
- STEP 3Chill for several hours before serving
- STEP 4For the Vinaigrette, Crush garlic and add to olive oil and white wine vinegar
- STEP 5Add mustard powder and mix well
- STEP 6Season to taste