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Recipe - Italian Bean Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
If you are looking for a salad that can stand up to being made in advance, then this one is for you.  Where other salads will wilt under the dressing, this one actually benefits from standing in the dressing for a few hours, making it perfect for picnics and lunch boxes.

 
Ingredients

Serves 4-6

• 2 x 400g cans 4 bean mix, drained, rinsed
• 1 small red onion or shallot, diced
• 1 garlic cloves, crushed
• 4 celery stalk, finely chopped
• 2 tomatoes, deseeded, finely chopped
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/2  long red chilli, deseeded, finely chopped
• 1 Tbsp. red wine vinegar
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

 
Method

• Combine all ingredients.
• Season with salt and pepper.
• Serve.

About the Recipe

• This recipe is suitable for vegetarians and for vegans.
• This is a very basic version of the recipe.  Use it as a building block and add your own favourite ingredients for example:- blanched green beans; sliced radish; grated carrot; chopped cucumber; slices red capsicum; fresh oregano or basil; green olives, Kalamata olives, stuffed olives; or feta cheese
• Four bean mix (butter beans, chick peas, red kidney beans and baby lima beans), is a convenient way to get a variety of bean textures, colours and nutrients, without having waste from lots of different cans when you don't need that quantity.  But really, make it with whatever beans you like.

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