Mixed Bean Salad with Tomato Dressing
Over a year ago
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Ingredients
- 150g (5½oz) green beans. cut in ½ for shorter sticks
- 3 x 400g (14oz) tins beans. such as flageolet. cannellini. borlotti. kidney. chickpeas etc. drained
- 200g tin (7oz) sweetcorn. drained
- 2 roasted red peppers. cut into strips
- 1 small red onion. thinly sliced 1 small bunch of basil or parsley. chopped
- 1 ripe juicy tomato
- 1 garlic clove. peeled
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
Accompaniment
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Description
Forget soggy sarnies and limp lettuce. With a little forward planning you can rustle up fresh, zingy salads and delicious cakes and pastries for the ultimate banquet on a blanket
Method
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1
Bring a saucepan of water to the boil. Drop in the tomato and leave for a few seconds until the skin starts to peel. Remove from the pan and place in a bowl of iced water. Peel off the skin and roughly chop the tomato. keep to one side.
Add the green beans to the boiling water and cook for a couple of minutes until just tender. Drain and place in the iced water to stop them cooking.
Place the drained tinned beans and sweetcorn in a large bowl. Add the green beans, red peppers and red onion, along with the chopped parsley or basil.
To make the dressing, blend together the skinned tomato, garlic, red wine vinegar and olive oil with a hand blender or small food processor until smooth. Season with salt and pepper.
Pour the dressing over the salad and toss well to combine. keep chilled until you are ready to serve the salad.
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