Three Bean Salad – Serves 8

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.