Three-bean salad with celery, onion and croutons

Ingredients

For 1 serving

• Cooked cannellini beans70 g
• Cooked borlotti beans70 g
• Cooked red kidney beans70 g
• Celery60 g
• Red onion30 g
• Cherry tomatoes100 g
• Croutons30 g
• Parsley5 g
• Extra virgin olive oil10 g
• Red wine vinegar1 tablespoon
• Saltto taste

Contains: gluten, celery, sulphites,

Method

1. Drain the cannellini, borlotti and kidney beans, rinse them under running water and let them drain well.
2. Wash the celery, pull off the toughest strings and slice it thinly; thinly slice the red onion; wash and halve the cherry tomatoes; chop the parsley.
3. Combine the beans and vegetables in a bowl, dress with the oil, red wine vinegar, a pinch of salt and the parsley and leave to soak up the flavours for 10 minutes.
4. Add the croutons only when serving so they stay crunchy.