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Red bean beach salad

  • Preparation Time20 mins
  • Serves4
  • DifficultyEasy
2 (425g) tins red kidney beans, drained and rinsed
2 celery stalks, thinly sliced
1 large ripe tomato, cored, halved and chopped
100g chopped sweet pickles
100g small red or yellow onion, finely minced
100ml extra-virgin olive oil
55ml cider vinegar
1 tsp Worcestershire sauce
1 tsp sugar
1/2 tsp ground cloves
1/2 tsp sweet paprika
Salt
1) Mix the beans, celery, tomatoes, pickles and onion together in a large bowl.

2) In a small bowl, whisk the olive oil, vinegar, Worcestershire sauce, sugar, cloves, paprika, salt and pepper.

3) Pour the salad dressing over the beans and toss to coat. Cover with cling film and refrigerate for at least 1 hour or overnight before serving.

4) Garnish with fresh oregano leaves.

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