Beans recipes
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Three-bean salad, rebooted
4
Easy
10 minutes
Ingredients
- 2 1⁄2 T red wine vinegar
- 5 g parsley, finely chopped
- 2 t extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 400 g can red kidney beans
- 400 g can borlotti beans
- 400 g can butter beans
- 400 g cannellini beans
- 125 g Woolworths buffalo mozzarella cheese
- 20 g anchovy fillets, shredded
- 1 red onion, thinly sliced
- 300 g Woolworths snacking vine tomatoes, halved
- 5 g mint, roughly torn
Method
1. Whisk together 1 T red wine vinegar, parsley, olive oil, salt and pepper.
2. Drain and rinse kidney beans, borlotti beans, butter beans and cannellini beans, then add to the vinaigrette.
3. Add mozzarella and anchovy fillets. Marinate for 10 minutes.
4. Combine red onion, 1 1⁄2 T red wine vinegar and tomatoes and marinate for 10 minutes. Mix with the beans, season to taste and top with fresh mint.