| 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.
