Picnic Food - Bean and Parsley salad

PUBLISHED: 18:00 09 May 2014

Bean and parsley salad

Bean and parsley salad

Archant

It is always great to have a salad to dive into for your picnic, but salad leaves don’t travel well. This robust bean salad is perfect; it’s very colourful and I am sure you will love its fresh perky parsley taste.

Serves 6

Ingredients

400g can red kidney beans

400g can chick peas

400g can flageolet beans

1 red pepper, cored, seeded and sliced finely

1 yellow pepper, cored, seeded and sliced finely

175g baby plum tomatoes

Handful of flat leaf parsley, roughly chopped

Dressing

150mls olive oil

50mls balsamic vinegar

2 cloves garlic, crushed

2 level tsp paprika pepper

2 tbsp flat leaf parsley, roughly chopped

Salt and freshly ground pepper

Method

Drain the beans and rinse well. Toss together with the red and yellow pepper, tomatoes and parsley.

For the dressing

Whisk the olive oil and balsamic vinegar together. Add the garlic, paprika and flat leaf parsley. Season with salt and freshly ground pepper. Stir well.

Drizzle the dressing over the salad.

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