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Red Bean Salad

A good summer salad - particularly as a barbecue side dish

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For about 8 + people:

750gr/1.5 lbs + Tinned Red Kidney Beans
10 sticks of Celery, finely-chopped, the leaves kept for stock
1 Green Peppers, de-seeded and finely-chopped
1 large Dill-Pickled Gherkins, , finely-diced

For the dressing:
175ml/6 fl oz Olive Oil
175ml/6 fl oz Wine Vinegar
6 tablespoons (90ml) chopped Parsley
½ bunch of Spring Onions, chopped
2 medium cloves of Garlic, peeled and chopped
3 tablespoons (45ml)Capers, drained & chopped
1 tablespoons chopped fresh Basil
1 tablespoons fresh Tarragon
½ rounded teaspoon Chili Powder
1 teaspoons Caster Sugar
½ teas]poons (15ml) Tabasco
1 teaspoons Salt
Freshly-ground Black Pepper


- Drain and rinse the beans.

- Mix these with the chopped celery, peppers and pickled gherkin.

- Mix these and put them in the bottom of the fridge to chill.

- Just before serving, combine all the ingredients for the dressing, pour it over the bean salad and toss.

This is very good as a side salad at a barbecue, or as a vegetarian starter if served with flat-bread to mop up the juices.

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