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Vegan Four Bean Salad - High Nutritional Value
Three Bean Salad a must at a South African Braai
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.
Ingredients - for those that like pictures
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
Ingredients for the sauce
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
Putting It all Together
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.