Kitchen Converter

Food Glossary
FacebookBecome a fan on Facebook
TwitterFollow us on Twitter
Bean Salad<

Bean Salad

Submitted By:

Background Info:
Two vegetarians on our way to a Barbecue in France. I had to prepare a side dish in advance that wouldn't need reheating ...
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Slice the pepper and onion in tiny pieces, crush garlic clove, chop the parsley (or use dried powdered parsley).
Put in a large bowl; add salt pepper, the lemon juice and the vinegar. Stir and add olive oil. Let infuse whilst you prepare the beans.

Drain the two cans (do not rinse them).
Empty all the cans and sachets in a very large container, do not mix yet.
Pour the vinaigrette over the whole lot and very slowly stir the lot, be careful as some of the cooked beans might get mushy.

Cover the container and keep in fridge until served.
- 1 can of kidney beans
- 1 can of sweet corn
- 1 x Epicure Creative Cooks:Tuscan Bean mix with pearl barley
- 1 x Epicure Creative Cooks : Mediterranean bean mix
- 1 sachet of Food Doctor: Bean & pulses with Quinoa

For the vinaigrette:
- Olive oil
- Salt & pepper
- One pepper red, orange or yellow (not green)
- One clove of garlic
- One red onion
- Parsley
- Juice of one lemon
- Organic Apple balsamic vinegar
large bowl
Recommended Wine:
White : Viognier

Recommended Ingredients: