Four Bean Salad

Name: Four Bean Salad
Ingredients: 2 ounces butter beans dried; 2 ounces borlotti beans dried; 2 ounces dried kidney beans; 2 ounces cannellini beans dried; 4 1/2 ounces cherry tomatoes halved; 1/2 red onion thinly sliced; 1/2 green pepper deseeded, thinly sliced; 1/2 cup flat-leaf parsley; dressing; 1/3 cup olive oil; 2 tablespoons red wine vinegar; 2 teaspoons wholegrain mustard

12 ingredients

4 steps

Ingredients

2 ounces butter beans dried
2 ounces borlotti beans dried
2 ounces dried kidney beans
2 ounces cannellini beans dried
4 1/2 ounces cherry tomatoes halved
1/2 red onion thinly sliced
1/2 green pepper deseeded, thinly sliced
1/2 cup flat-leaf parsley
dressing
1/3 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons wholegrain mustard

Directions

1

In a medium bowl, cover butter beans with cold water. In another medium bowl, cover remaining beans with cold water. Soak overnight; drain and rinse.
2

In medium saucepans of boiling, salted water, cook butter beans and remaining beans separately, until tender; drain.
3

Meanwhile, combine dressing ingredients in a screw-topped jar and shake well.
4

In a serving bowl, combine beans, tomatoes, green pepper, parsley and dressing and toss to combine.