You'll need:
50 grams kidney beans
50 grams chickpeas
50 grams haricot beans
50 grams green beans
¼ red onion, diced
30 gram feta cheese
20 gram sundried tomatoes
1tbs olive oil
½ tbs apple cider vinegar
A small handful of flat leaf parsley
Salt and pepper to taste
Method:
1) Peel and dice the red onion and leave it in water for around half an hour. This will take the edge of the flavour and make it taste a bit milder. If of course you enjoy the red onion as it is, feel free to skip this step.
2) Trim and halve the green beans.
3) Take a small pan, add about an inch of water and bring it to the boil. Put a colander on top of the pan, add the green beans with a lid on top and steam for 1-2 minutes. The green beans should still be crunchy.
4) Mix all the beans in a bowl and add the onion when it’s ready.
5) Chop the feta and sundried tomatoes into small chunks and add to the salad.
6) Rip the parsley leaves with your hands and scatter over the salad.
7) Finally mix in the olive oil, vinegar, salt and pepper.
Top tip: Make this up for more people by simply multiplying the ingredients. A tin of beans is around 240 g if you drain the liquid, which will be enough for 4-5 people. This salad is perfect on its own or as a side dish with some grilled meat or fish. Make it up for your next barbeque!