Three Bean Salad With Cocktail Onions and Vinaigrette
By: Opies
Published: Monday, June 14, 2010 - 5:39am

Ingredients




15 ounces can of cannellini beans rinsed and drained
15 ounces can of kidney beans rinsed and drained
15 ounces 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

Preparation

1 Mix all the ingredients in a large mixing bowl and season to taste. 2 Pour vinaigrette over all ingredients 3 Chill for several hours before serving 4 For Vinaigrette - 

2 cloves of garlic

100ml olive oil

50ml white wine vinegar

1teaspoon English mustard powder

Salt and pepper to taste

1) Crush garlic and add to olive oil and white wine vinegar
2) Add mustard powder and mix well
3) Season to taste

About


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.