Three Bean Salad Recipe - Cooking Index
Three Bean Salad Recipe - Cooking Index
A combination of fresh and canned beans, fruit and olives is tossed in a mustard dressing.
Type: Cheese, Eggs, Vegetables| Salad | ||
| 6 oz | 170g | Green beans - trimmed |
| 3/4 cup | 120g / 4.2oz | Canned red kidney beans - drained |
| 3/4 cup | 120g / 4.2oz | Canned white kidney beans - drained |
| 3/4 cup | 177ml | Canned chickpeas - drained |
| 1 | Red sweet pepper - seeded and sliced | |
| 1/2 cup | 80g / 2.8oz | Raisins |
| 1/3 cup | 48g / 1.7oz | Pitted green olives - chopped |
| 2 tablespoons | 30ml | Shredded fresh basil leaves |
| Dressing | ||
| 4 tablespoons | 60ml | Extra virgin olive oil |
| 1 tablespoon | 15ml | Red wine vinegar |
| 2 teaspoons | 10ml | Dijon mustard |
| 1 teaspoon | 5ml | Garlic clove - crushed (small) |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| Salt - to taste | ||
| Black pepper - to taste |
Blanch the trimmed green beans in boiling water for 2 minutes. Drain, rinse under cold water, and pat dry. Place in a large bowl and stir in the remaining salad ingredients.
Blend the dressing ingredients together and pour over the salad, toss well and transfer to a plastic container. Cover and chill until ready to serve. This recipe serves 6 to 8.
Source:
PICNICS by Louise Pickford
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.