Three-bean salad

Name: Three-bean salad
Total time: 80 min
Yield: 6
Cuisine: Afrique du Sud
Ingredients: 240 g canned cooked kidney beans, drained; 240 g canned cooked cannellini beans, drained; 240 g canned green beans, drained; 100 g red onion; 150 g green bell pepper; 45 ml vinegar; 25 g oil; 15 g sugar; 10 g parsley; 2 g salt

🥗 Three-bean salad combines three types of beans in a tangy vinaigrette.

Ingredients

240 g canned cooked kidney beans, drained
240 g canned cooked cannellini beans, drained
240 g canned green beans, drained
100 g red onion
150 g green bell pepper
45 ml vinegar
25 g oil
15 g sugar
10 g parsley
2 g salt

Preparation

Drain and rinse the kidney and cannellini beans. Drain the green beans and cut them into easy-to-serve pieces if necessary.

Finely slice the red onion. Wash the bell pepper, remove seeds and white parts, then cut into small dice.

Dissolve the sugar and salt in the vinegar. Add the oil and whisk to form a vinaigrette.

Combine the three beans, onion, bell pepper, and parsley in a salad bowl. Add the vinaigrette, then mix gently to avoid crushing the beans.

Cover and refrigerate for one hour. Mix again and taste before serving; divide into six portions.