Five Bean Picnic Salad

Ingredients for Five Bean Picnic Salad

• Kosher salt

• 350g green beans, trimmed and halved

• 350g yellow wax beans, trimmed and halved

• One 400g can dark-red kidney beans, drained and rinsed

• One 400g can black-eyed peas, drained and rinsed

• One 400g can garbanzo beans, drained and rinsed

• 1 bunch spring onions, white and light-green parts, thinly sliced

• 1 red (or orange or yellow) pepper, diced

• 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish

• 2 tablespoons chopped fresh marjoram or oregano leaves (optional)

• 1 recipe Champagne Vinaigrette

• Freshly ground black pepper

• Hot sauce

How to make Five Bean Picnic Salad

Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.

Place the fresh and canned beans, spring onions, pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.