To make this salad you just combine different types of canned beans and vegetables and mix with a dressing. You can use fresh beans if you wish.
Ingredients
1 x 210g can kidney beans in water
1 x 400g can three bean salad in water
1 x 210g can chickpeas
1 x 200g can sweetcorn
3 sticks celery
Dressing:
1 clove garlic
2-3 sprigs fresh tarragon (optional)
1 small bunch (20g) fresh parsley
1 small lemon OR 2 x 15ml spoons lemon juice
60ml olive oil
Equipment
Can opener
Sieve or colander
Large bowl
Large spoon
Chopping board
Sharp knife
Garlic crusher
Plastic jug or bowl
Scissors
Juice squeezer (if using fresh lemon)
Measuring spoons
Small bowl
Whisk
Jar or container with
tight-fitting lid (optional)
Serving bowl
Instructions
- Drain the beans and sweetcorn and rinse in cold water. Drain again.
- Mix the beans together in a large bowl.
- Wash and dry the celery. Chop into 1cm pieces. Stir into the beans.
- Peel and crush the garlic.
- Use scissors to finely chop the tarragon (if using) and parsley.
- Squeeze the juice from the lemon, if using fresh.
- Put the olive oil, lemon juice, tarragon, parsley and garlic in a small bowl and whisk thoroughly to combine. Alternatively, place in a jar with a lid and shake until well mixed.
- Pour the dressing over the salad and mix thoroughly. Transfer to a serving bowl.
Skills used include:
Washing, peeling, chopping, crushing, whisking, mixing/combining and serving.
Top Tips
- Make this salad in advance so the flavours have a chance to combine.
- Use any combination of different beans.
Something to try next time
- Use chives instead of tarragon.
- Try adding cooked green beans, mangetout, sugarsnap peas or broad beans to the salad.
- Add some cooked new potatoes. Mix them with the beans whilst they are still warm so they absorb the dressing better.
Prepare now, eat later
- Make the salad up to 4 hours in advance and store, covered, in the fridge. Eat within 2 days.
