Vegan Four Bean Salad - High Nutritional Value

A close friend of mine, recently made a comment about me, I think it is my cooking style and the way that I read and devour Cookery Books. Then again, I suppose it is also  because I am always taking a recipe that is fairly traditional and putting my distinct  stamp on.

This recipe is traditionally a "Three" Bean salad, now becouse I love the flavour and the nutritional value of Chick Peas, with a touch of magic it is now a Four Bean salad.

With the compliments of Jamie Bytes or is it Nigela Oliver, nope it is plan old Just_Rodney, back in the kitchen.

For the salad.

1 can Green Beans (String or runner)

1 can Butter Beans or Red Beans ( Sometimes break down and use both of them)

1 can Baked Beans in Tomato Sauce

By the way please use the same sized cans

1 can Chickpeas ( that the J_R sneaking in)

! medium Onion

What you need is

2ml of Mustard Powder

10ml of Brown Sugar ( I use a Sweetener for health reasons)

1ml freshly Ground Black or Mixed Peppers

60ml Virgin Olive Oil

125ml Red Grape Vinegar (use balsamic or a Cider Vinegar if you choose)

2ml of freshly chopped sweet basil, or 5ml of dried basil

Now do really want to read a whole lot of how to put it together let my photos be your guide.

Transfer the contents of the mixing bowl to a serving bowl.

Grubs Up!