Three-bean salad with red onion and parsley

Ingredients

For 1 serving

• Cooked red kidney beans100 g
• Cooked cannellini beans100 g
• Green beans150 g
• Red onion30 g
• Parsley6 g
• Edamame100 g
• Extra virgin olive oil2 teaspoons
• Apple cider vinegar1 tablespoon
• Mustard5 g
• Saltto taste

Contains: soy, mustard,

In season: June – September

Method

1. Bring a small pan of water to the boil. Meanwhile trim the green beans, wash them and cut them in half.
2. When the water boils, salt it and cook the green beans and edamame for 6 minutes, until the green beans are tender but still crisp; drain and run under cold water to stop the cooking and keep them green.
3. Meanwhile rinse and drain the kidney beans and cannellini beans, peel and thinly slice the red onion and chop the parsley.
4. In a bowl whisk the oil, cider vinegar, mustard and salt with a fork until smooth.
5. Add the beans, green beans, edamame, onion and parsley, pour over the dressing and toss well.