Makes approx. 5-6 cups (enough for 5-6 lunches or to feed 6-8 as a side salad)
- 2 x 400 gram tins of your favourite beans, rinsed and drained
- 1/2 cup finely diced red onion
- 2 cups finely chopped mixed vegetables
- ½ cup halved cherry tomatoes
- 1 clove garlic, crushed
- 1 teaspoon Dijon mustard
- ¼ teaspoon each chopped chilli and Tabasco
- ¼ cup balsamic vinegar
- Cracked black pepper to taste
- 2 tablespoons mixed soft herbs, finely chopped
- 50 grams of either crumbled feta or baby bocconcinis, quartered
- ¼ cup toasted pine nuts
In a large bowl mix together the beans, onion, vegetables and tomatoes.
In a smaller bowl mix together the garlic, mustard, chilli, tabasco and vinegar.
Pour the dressing over the vegetables along with pepper to taste. Stir through gently before adding the herbs, cheese of choice and pine nuts. Toss through gently and serve with barbequed meat or as a salad with some nice bread for lunch.
Use whatever type of beans you like. I prefer a mixture (use tins of 4 bean mix or mix your own).
Use soft herbs like basil, parsley and/or chives.
You can use as little or as much chilli/Tabasco as you like or if you are not into the hot stuff you can leave it out.
Always taste your salad when finished and add salt if required. I do this at the end as sometimes with other flavourings you may not need salt. This depends on your taste buds. Adjust any other seasoning as well until you get the taste you will enjoy.
When tossing all the ingredients together it is best to be gentle so you don’t squash the beans. Using a large bowl and either your hands or two large spoons works well. Then you can spoon into a clean serving bowl and chill until your ready to eat!