About this recipe:This recipe was given to me by a vegetarian friend I had at university. Feel free to experiment with different beans.
1 (400g) tin chickpeas, drained and rinsed
1 (400g) tin kidney beans, drained and rinsed
1 (400g) tin green beans, drained and rinsed
4 spring onions, chopped
1 stalk celery, sliced
100ml (4 fl oz) cider vinegar
4 tablespoons olive oil
1 tablespoon honey
1 clove garlic, crushed
1/2 teaspoon mustard powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper (optional)
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Method Prep:15min › Ready in:15min
In a bowl, gently mix the chickpeas, kidney beans, green beans, spring onions and celery.
In a separate bowl, whisk together the vinegar, oil, honey, garlic, mustard, black pepper and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.