Lentil and bean salad

YOU
8 servings
Rate this recipe
Pulses

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

250.00 ml lentils — brown
1.00 onion — finely chopped
1.00 green pepper — deseeded and diced
1.00 red pepper — seeded and diced
150.00 ml brown sugar — soft
150.00 ml vinegar — brown grape
425.00 g red kidney beans — tinned, drained
400.00 g sugar beans — drained
440.00 g chickpeas — tinned and drained
420.00 g butter beans — tinned
420.00 g green beans — tinned, drained
410.00 g baked beans in tomato sauce
250.00 g sultanas
Tap for ingredients
Tap for ingredients

Method:

Boil the lentils in sufficient water until soft. Drain well and cool.
Sauté; the onion, green and red peppers in a little oil until tender.
Reduce the heat and add the brown sugar and vinegar. Heat until the sugar has dissolved. Stir continuously.
Boil for 5 minutes and cool.
Mix the remaining ingredients with the lentils and add the onion mixture. Mix well, cover with plastic wrap and chill until needed.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.