About this recipe:This salad is best served with cold meats or fish. To make it different every time, change your herbs and spices. It tastes really good the second day too, as the lemon juice has time to soak into the beans.
Vickie de Vries
1 (400g) tin borlotti beans
1 (400g) tin flageolet beans
1 (400g) tin chickpeas
1 (400g) tin kidney beans
1 (400g) tin sweetcorn
2 spring onions, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 pinch salt
1 pinch black pepper
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Method Prep:10min › Extra time:10min › Ready in:20min
Drain and rinse all your tinned beans and sweetcorn and place in a serving bowl.
Add your spring onions, oil and lemon juice. Season to taste.