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Mixed Bean Salad

This colourful mixed bean salad is a great side dish to serve as part of a summer buffet. It’s very healthy and a great source of fibre – and tastes really refreshing too. It goes down well when served at a summer barbecue for vegetarians and meat eaters alike. Spring onions add a delicious tangy flavor to the dish along with the tender sweet corn and red wine vinegar which gives it a kick. This healthy dish can be served for lunch or as a starter on a summer’s day.

Prep
Cook
Serves 6people
Ingredients
1/2
pound green beans, trimmed and halved
2
tablespoons cider vinegar
3
tablespoons olive oil
1
tablespoon fresh oregano leaves, finely chopped
1
scallion, finely chopped
2
teaspoons mustard
1
can (15 ounce) red kidney beans, rinsed and drained
1
can (15 ounce) chickpeas, rinsed and drained
Salt and pepper
Directions
1.
Put green beans in a pot of boiling salted water and cook for 2 to 3 minutes. Drain and rinse under cold water.
2.
Whisk together vinegar, oil, oregano, scallion, and mustard.
3.
Add green beans, red kidney beans and chickpeas.
4.
Toss well to combine. Season with salt and pepper.

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