Name: Four bean salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 cup pinto or borlotti beans or pinto beans; 1/2 cup navy beans; 1/2 cup red kidney beans; 1/2 cup lima beans; 2 tablespoon olive oil; 1 red onion, finely diced, lightly salted and sprinkled with 2 tsp lemon juice; 1 red capsicum, diced; 2 green onions, sliced thinly; 2 tablespoon wholegrain mustard; 1/2 cup red wine vinegar; sea salt and cracked black pepper; 1/2 cup coarsely chopped parsley; 1/2 cup coarsely chopped mint; 1/2 cup coarsely chopped coriander

This classic and wholesome four mixed bean salad with a tasty mustard vinaigrette that makes a great lunch or savoury side dish.

Looking for more hearty salad recipes?

Ingredients

1/2 cup pinto or borlotti beans or pinto beans

1/2 cup navy beans

1/2 cup red kidney beans

1/2 cup lima beans

2 tablespoon olive oil

1 red onion, finely diced, lightly salted and sprinkled with 2 tsp lemon juice

1 red capsicum, diced

2 green onions, sliced thinly

2 tablespoon wholegrain mustard

1/2 cup red wine vinegar

sea salt and cracked black pepper

1/2 cup coarsely chopped parsley

1/2 cup coarsely chopped mint

1/2 cup coarsely chopped coriander

Method

Four bean mixed salad

1.Combine beans in a large bowl, cover with plenty of cold water and soak overnight.

2.After soaking, rinse beans in a colander and transfer to a large saucepan. Cover with lots of cold water. Bring to a simmer and cook until tender (30-40 minutes).

3.Drain and while still warm dress with olive oil. Add red onion, capsicum and green onion. Toss briefly to combine.

4.Meanwhile in a medium mixing bowl; slowly whisk together mustard and red wine vinegar until combined. Season to taste.

5.Dress bean salad with mustard dressing and stir in the chopped herbs.

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