Mixed Bean
Summer Salad
A colorful and nutritious dish that combines a
variety of chickpeas, black beans, and kidney
beans, with vibrant vegetables, herbs and
a zesty dressing, making it a refreshing and
wholesome choice for warm weather dining.
Ingredients
1 x Can Black Beans
1 x Can Kidney Beans
1 x Can Chickpeas
3 x Tbsp Olive Oil
1 x Tbsp Honey
3 x Tbsp Lemon
1 x Red Capsicum (Diced 1cm pieces)
1 x Yellow Capsicum (Diced 1cm pieces)
1 x Green Capsicum (Diced 1cm pieces)
1/2 x Cup Red Onion (Finely chopped)
2 x Cloves Garlic (Minced with salt)
1 x Cup Green Olives (Finely chopped)
3 x Tbsp x Coriander (Finely chopped)
3 x Tbsp x Mint (Finely chopped)
3 x Tbsp x Chives (Finely chopped)
3 x Tbsp x Parsley (Finely chopped)
3 x Tbsp x Mint (Finely chopped)
1 x Green Chillie (Finely chopped)
Salt & pepper to season
Equipment Required
- Colander
- Large Glass Bowl
- Chopping Board
- Sharp Knife
- Kitchen Shears
- Small Jar and Lid
- Spoon
- Serving Plate/Platter
Instructions
- Place beans in a colander and rinse with chilled filtered water, and allow to drain before adding to a large bowl.
- Add chopped veggies and herbs to the beans.
- Dressing: Add oil, lemon juice, salt, pepper, garlic, honey to a small jar, secure the cover tightly and shake the bottle until the oil, lemon juice and honey emulsifies.
- Add the dressing to the beans and veggies, toss together, and store in the fridge.
- For easy cleanup, get rid of the food waste with a Food Waste Disposer.