Ingredients | Equipment |
---|---|
1 x 400g tin Chickpeas | Large Bowl |
1 x 400g tin Red Kidney Beans | Knife |
1 x 400g tin Green Beans | Chopping Board |
4 Spring Onions, chopped | Small Bowl |
1 stalk Celery, sliced | Whisk |
4 tablespoons Olive Oil | |
1 tablespoon Honey | |
1/2 teaspoon Mustard Powder | |
100ml Cider Vinegar |
Rinse and drain the tinned beans and place in a bowl with the chopped spring onions and sliced celery.
Place the olive oil, vinegar, honey and mustard powder in a small bowl and whisk thoroughly. Add salt and pepper to taste.
Pour over the salad, and refrigerate, ideally for at least 2 hours for the flavours to develop.
Mix gently before serving.
You can also use a shop bought French dressing.