Three-bean market salad

A generous bowl of beans, crisp onion and a sharp mustard dressing.

Ingredients

• 240 g cooked kidney beans, drained
• 240 g cooked chickpeas, drained
• 200 g green beans, trimmed
• 1 small red onion, finely sliced
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and black pepper

Method

1. Boil the green beans until just tender, then cool and cut into short lengths.
2. Whisk the oil, vinegar and mustard together.
3. Combine the cooked beans, chickpeas and onion with the dressing.
4. Season and let stand for ten minutes before serving.

Kitchen notes

This is illustrative demo content, not a kitchen-tested recipe. Review ingredients, allergies, cooking times and food safety before publishing your own version. Photographs are illustrative and may show a different preparation.