Bean & Mushroom Salad
Preparation time: 10-15 minute
Serves 8-10
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1 x 440 g (141/2 oz) can butter beans,
drained
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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:
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4 tablespoons olive oil
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1-2 tablespoons wine vinegar
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1/4 teaspoon mustard powder
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1 garlic clove, finely chopped
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salt and pepper
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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.
-
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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