|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.