Bean Salad
Serves 6
  • ½ cup dried kidney beans
  • ½ cup dried haricot beans (Cannelini Beans)
  • ½ dried Lima beans
  • ½ teaspoon of salt
  • ½ cup vinaigrette
  • 2 teaspoons sugar
  • 1 clove garlic crushed
  • ¼ cup chopped parsley
  • 1 small onion, red or brown, finely sliced.
  • Optional extras:
  • 1 capsicum, deseeded and finely chopped
  • 1 cup of drained whole kernel corn
  • ½ cup celery
  1. Wash and pick over dried beans for any foreign objects. Cover beans with water and soak over night. Drain and rinse well. Cover with water and simmer gently for 40 minutes or until tender.
  2. Or, using a pressure cooker, cook under full pressure for for 7 minutes and slow release.
  3. Add salt. Drain and cool.
  4. Combine Vinaigrette, sugar and garlic. Pour this over bean. Add parsley and onion. Toss to combine. Chill for at least 2 hours before serving. The more time the better the flavors have to infuse
Recipe by BakeandCut at