Mixed bean salad
Ingredients
7
Steps
3
Serves
4–6
Cook Time
250-260 Min
Ingredients
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Drain the kidney, black-eyed and borlotti beans. Put in a saucepan, cover with water and bring to the boil. Boil rapidly for 10 minutes, then simmer gently for 11⁄2 hours until tender. Drain the cooked beans thoroughly, and put them in a large salad bowl.
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Combine the vinaigrette and coriander, and pour over the beans while they are still warm. Toss thoroughly and leave to cool for 30 minutes.
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Mix the onion into the beans, and season well with salt and pepper. Chill for 2–3 hours before serving.