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Bean & Mushroom Salad

Bean & Mushroom Salad

 

Preparation time: 10-15 minute

Serves 8-10

  • 1 x 440 g (141/2 oz) can butter beans, drained

  • 1 x 440 g (141/2 oz) can red kidney beans, drained

  • 1 x 400 g (13 oz) can flageolet beans, drained

  • 1 x 375 g (12 oz) can sweetcorn kernels, drained

  • 125 g (4 oz) button mushrooms, quartered

  • 1 bunch spring onions, finely chopped

Dressing:

  • 4 tablespoons olive oil

  • 1-2 tablespoons wine vinegar

  • 1/4 teaspoon mustard powder

  • 1 garlic clove, finely chopped

  • salt and pepper

  1. In a large salad bowl, mix together the butter beans, red kidney and flageolet beans, sweetcorn, mushrooms and spring onions, reserving a tablespoon of spring onions for the garnish.

  2. Put all the dressing ingredients L into a screw-top jar and shake vigorously. Pour over the salad and toss well. Sprinkle the reserved spring onions over the top.

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