Crunchy wheat and bean salad

Name: Crunchy wheat and bean salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 red pepper chopped; 4.00 spring onions sliced; 2.00 carrots; 1.00 celery stalks sliced; 50.00 ml sunflower oil; 15.00 ml fresh parsley chopped; 500.00 ml crushed wheat cooked; 410.00 g canned sugar beans butter beans; 440.00 g pineapple tinned pieces; 20.00 ml brown sugar; 5.00 ml soy sauce; salt and freshly ground black pepper to taste

6 servings

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Pulses

By Food24 November 03 2009

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Ingredients (12)

1.00	red pepper — chopped
4.00	spring onions — sliced
2.00	carrots
1.00	celery stalks — sliced
50.00 ml	sunflower oil
15.00 ml	fresh parsley — chopped
500.00 ml	crushed wheat — cooked
410.00 g	canned sugar beans — butter beans
440.00 g	pineapple — tinned pieces
20.00 ml	brown sugar
5.00 ml	soy sauce
	salt and freshly ground black pepper — to taste

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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