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Basics | Starters | Mains | Puddings

Bean Salad

This is good as a light lunch with plenty of fresh bread.


1 425g tin mixed beans, rinsed and drained
1 tbsp cooked sweet corn
handful of French beans, cut into 1" pieces
bunch fresh chives, snipped
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp soft brown sugar
pinch salt
freshly ground black pepper



Boil the French beans in water until cooked. Meanwhile, make the dressing by mixing the olive oil, vinegar, sugar and seasoning together. Toss everything together in a bowl. That's it!


Use soft brown sugar as this dissolves easily. For best results, let the bean salad stand for a few hours before serving.