Three Bean Salad with Cocktail Onions and Vinaigrette
Over a year ago
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Ingredients
- 1 15oz can of cannellini beans rinsed and drained
- 1 15oz can of kidney beans rinsed and drained
- 1 15oz can of garbanzo beans rinsed and drained
- 2 celery sticks finely chopped
- 1 red onion finely chopped
- 2 spring onions finely chopped
- 1 sprig chopped parsley
- 2 sprigs chopped rosemary
- 1 jar Opies cocktail onions
- 2 cloves of garlic
- 100ml olive oil
- 50ml white wine vinegar
- 1 teaspoon English mustard powder
- Salt and pepper to taste
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
-
1
Mix all the ingredients in a large mixing bowl and season to taste
Pour vinaigrette over all ingredients
Chill for several hours before serving
For the Vinaigrette -
Crush garlic and add to olive oil and white wine vinegar
Add mustard powder and mix well
Season to taste
Opies in-house chef, Aron Sheridan, recommends chilling the salad for as long as possible because the longer you chill the more flavour is absorbed by the beans
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