Recipe from Natasja de Jager
SERVES 6
Everybody knows a three bean salad. This version uses less oil and
sugar and is just as tasty.
INGREDIENT:
200 g green beans,
Quartered
1 x 410 g tin butter beans
Or red kidney beans,
Drained
1 x 410 g tin baked beans
In tomato sauce
1 onion, finely chopped
(See tip)
1 red or green pepper,
Seeds removed and
Chopped
2 tbsp (30 ml) chopped
Fresh parsley or 1 tsp dried
Parsley
2 tsp (10 ml) sugar
¼ cup (60 ml) white or red
Grape vinegar
2 tbsp (30 ml) sunflower oil
1 small clove of garlic,
Finely chopped
Black pepper to taste.
METHOD:
1. Place green
beans in 2 cm of water in a small pot and bring to the boil.
2. Reduce the heat
and simmer for 10 minutes or until just tender, but still bright green. Drain
well.
3. Mix the green
and tinned beans, onion and red pepper together.
4. Mix the
remaining ingredients. Stir into the bean mixture and refrigerate for 1 hour or
overnight.
5. Serve as a side
dish or salad.
Tip:
To soften the strong flavour of raw onion, cover with boiling water and allow to stand for a few minutes. Drain well and use as above.
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