Bean Salad

Recipe

Quick and tasty fresh bean salad for your summer BBQ spread.

Serves: 5 | Prep time: 10 mins | Cooking time: 0 mins

Jpanese | Side | Vegetarian

Ingredients

• 2x Medium Red Onions
• 1x Tin Chick Peas
• 1x 400g Tinned Red Kidney Beans
• 1x Tin Butter Beans
• 1x Large Courgette
• 2x Sticks Celery Juice
• 1x Lemon
• 1x Tsp. Dijon Mustard
• 1x Tsp. Paprika
• Salt
• 50ml Olive Oil
• Black Pepper

Method

1. Drain the red kidney beans, chickpeas, and butter beans and put into a large salad bowl.
2. Grate the courgette.
3. Peel, halve, and finely chop the red onions.
4. Finely chop the celery.
5. Add all these to the salad bowl.
6. Mix the lemon juice, paprika, olive oil, and mustard together in a bowl, season with some salt and pepper, and whisk well.
7. Drizzle this over the salad and gently toss to mix.