Three-bean
Salad
Three-bean
Salad
Salad
Description:
A very sought-after dish at the Sunday lunch table and a firm favourite at braais, adding a three-bean salad to your menu is never a bad idea – especially if you want a vegan and vegetarian-friendly recipe. This salad uses a cooked salad dressing, which means it can be stored in the fridge for up to a week and is perfect for a quick and easy braai side. Go wild and add fresh coriander and chilli for a spicier taste.
Ingredients:
65 ml brown vinegar
65 ml chutney
2 tbsp. brown sugar
1 tbsp. masala spice
1 tbsp. cornflour
65 ml water
1 small green pepper, cut into small cubes
3 tbsp. sunflower or olive oil
1 can (410 g) Rhodes Butter Beans in brine, drained
1 can (410 g) Rhodes Green Beans Cross Cut in brine, drained
1 can (410 g) Rhodes Baked Beans in Tomato Sauce
1 small onion, finely chopped
Salt and pepper to taste
Method:
- To make the dressing, place the vinegar and chutney in a small pan.
- Combine the sugar, masala, cornflour and water. Mix until smooth, then pour into the pan.
- Stir over medium heat until thickened, then add the green pepper.
- Allow to simmer for a few seconds, remove from heat and stir in the oil.
- In a large bowl, mix together the Rhodes Butter Beans, Rhodes Green Beans, Rhodes Baked Beans in Tomato Sauce and the onion.
- Add the dressing, season to taste, then mix.
- Cover and place in the fridge for at least 3 hours, but preferably overnight, before serving.
Recipe supplied by Rhodes