Crunchy wheat and bean salad

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 1
    red pepper, chopped
  • 4
    spring onions, sliced
  • 2
    carrots
  • 1
    stalk celery, sliced
  • 50
    ml
    sunflower seeds
  • 15
    ml
    chopped parsley
  • 500
    ml
    cooked wheat
  • 410
    g
    sugar beans, drained or butter beans, drained
  • 440
    g
    pineapple pieces, drained (reserve syrup)
  • 20
    ml
    brown sugar
  • 5
    ml
    soy sauce
  • salt and pepper to taste
 

Method

 
1. Combine the red pepper, spring onions, carrots (cut into 3 cm pieces and then into thin strips), celery, sunflower seeds, parsley and wheat. Gently stir in the beans and pineapple pieces. 2. Mix 50 ml of the reserved pineapple syrup, vinegar and soy sauce. Bring to the boil. Simmer for 5 minutes. Pour over salad. Mix well and season to taste. Cover and chill well before serving. Serves 4-6
 

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