4-6 servings Prep: 15 mins, Cooking: 10 mins
This bean salad can either be served as a side dish or enjoyed as a light midday snack.
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|200 g||green beans — quartered|
|410 g||tinned butter beans — drained|
|410 g||red kidney beans — tinned, drained and rinsed|
|410 g||canned baked beans|
|onion — finely chopped|
|1 red or green pepper, chopped|
|30 ml||sunflower oil|
|garlic — cloves, finely chopped|
|30 ml||fresh parsley — chopped|
|freshly ground black pepper — to taste|
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1. Blanch the green beans. Simmer them for 10 minutes or until just tender. Mix all the beans, onion and red or green pepper. Add the rest of the ingredients and toss.