Three-bean salad

Recipe from: 4/29/2004 12:00:00 AM

Ingredients 11
Servings 2
Minutes 10 minutes


Serving Change
  • 1
    x 400 g can barlotti beans
  • 1
    x 400 g can chickpeas
  • 1
    x 400 g can kidney beans
  • 2
    garlic cloves, crushed
  • plenty of fresh sage
  • 150
    olive oil
  • 1
    plum tomato, chopped
  • 30
    fresh lemon juice
  • salt and freshly ground black pepper
  • 1
    red onion, peeled and thinly sliced
  • chopped flat-leaf parsley


10 minutes
Drain the beans and chickpeas and rinse well.
Stir-fry the garlic and sage in a little of the olive oil until fragrant.
Add the tomato and half the chickpeas and simmer until tender.
Remove from the heat and add the beans, remaining chickpeas, olive oil and lemon juice.
Season well with salt and pepper and leave to cool.
Add the onion and garnish with the parsley.

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