Name: Four-bean salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 1/4 cup dried lima beans; 1/4 cup dried borlotti beans; 1/4 cup dried kidney beans; 1/4 cup dried cannellini beans; 125 gram cherry tomatoes, halved; 1/2 small_piece red onion, thinly sliced; 1/2 small_piece green capsicum, thinly sliced; 1/2 cup loosely packed fresh flat-leaf parsley leaves; wholegrain mustard dressing; 1/3 cup (80ml) olive oil; 2 tablespoon red wine vinegar; 2 teaspoon wholegrain mustard; Wholegrain mustard dressing; 1/3 cup olive oil; 2 tablespoon red wine vinegar; 2 teaspoon wholegrain mustard

Four-bean salad

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Serves 8

Prep

30M

Cook

30M

Total

Ingredients

1/4 cup dried lima beans

1/4 cup dried borlotti beans

1/4 cup dried kidney beans

1/4 cup dried cannellini beans

125 gram cherry tomatoes, halved

1/2 small_piece red onion, thinly sliced

1/2 small_piece green capsicum, thinly sliced

1/2 cup loosely packed fresh flat-leaf parsley leaves

wholegrain mustard dressing

1/3 cup (80ml) olive oil

2 tablespoon red wine vinegar

2 teaspoon wholegrain mustard

Wholegrain mustard dressing

1/3 cup olive oil

2 tablespoon red wine vinegar

2 teaspoon wholegrain mustard

Method

Four-bean salad

1.In a medium bowl, cover lima beans with cold water. In another medium bowl, cover remaining beans with cold water . Stand overnight; rinse, drain.

2.In medium saucepans of boiling, salted water, cook beans, separately, until tender; drain.

3.Meanwhile, make wholegrain mustard dressing.

4.In a medium bowl, combine beans, dressing and remaining ingredients.

Wholegrain mustard dressing

5.Combine ingredients in a screw-top jar. Mix well.

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Ingredients

Method

Four-bean salad

Wholegrain mustard dressing

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