top of page

Three bean salad






1 can (410 g) kidney beans
1 can (410 g) lima beans
1 handful blanched asparagus beans
50 ml olive oil
50 ml apple cider vinegar
Salt and pepper
A pinch of sugar
2 cloves of garlic
Basil and sprouts

Rinse and drain the beans.

In a large bowl, whisk together the olive oil, vinegar, salt, pepper and sugar. Crunch the garlic and add to the dressing.

Toss the beans in the dressing to coat. If possible, let the beans rest in the dressing for several hours to allow the beans to soak in the good flavours. Toss in basil and sprouts right before serving the salad.

Cook your own beans! You might as well add some finely chopped onions, chilli and celery stalks to upgrade your salad.

Heading 1

bottom of page