This is best made with a mixture of fresh and tinned beans. Add
a finely chopped red onion or a couple of spring onions halved and
cut into strips for variation, and swap around the type of beans
you use according to what you fancy at the time.
It doesn’t matter what kind of dressing you use either –
vinaigrette, Thousand Island, or balsamic vinegar straight from the
bottle – but, as with most other salads, this one tastes better with
than without. (For some ideas for salad dressings see Classic
Salads, this chapter.)
1 tin of kidney beans
1 tin of cannellini beans
1 tin of borlotti beans
Green beans
Cherry tomatoes
1⁄2 cucumber
1 or 2 peppers (red, yellow, orange or green)
Mixed herbs
Method
1. Trim the green beans at both ends and cook in a saucepan of
boiling water, simmering for about 3 minutes once the water
starts to bubble. Strain the beans and run them straight under
cold water, leaving them to drain for a few minutes before you
put them in a large salad bowl.
2. Drain the tins of beans and rinse well in a sieve or colander
then add them to the bowl.
3. Wash and halve the cherry tomatoes, wash and cut the
cucumber and peppers into chunks, making sure you remove all
the seeds from the peppers. (Peel the cucumber if you prefer
but there’s really no need unless you don’t like the skin.)
4. Add everything else to the bowl, sprinkle with herbs, mix well,
pour over the salad dressing and store in the fridge for up to 2
days.
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