Three Bean Salad



  • 200 g green beans, quartered
  • 1 x 410 g tin butter beans or red kidney beans, drained
  • 1 x 410 g tin baked beans in tomato sauce
  • 1 onion, finely chopped (see tip)
  • 1 red or green pepper, seeds removed and chopped
  • 2 tbsp (30 ml) chopped fresh parsley or 1 tsp dried parsley
  • 2 tsp (10 ml) sugar
  • ¼ cup (60 ml) white or red grape vinegar
  • 2 tbsp (30 ml) sunflower oil
  • 1 small clove of garlic, finely chopped
  • black pepper to taste


Place green beans in 2 cm of water in a small pot and bring to the boil.<>/p

Reduce the heat and simmer for 10 minutes or until just tender, but still bright green. Drain well.<>/p

Mix the green and tinned beans, onion and red pepper together.<>/p

Mix the remaining ingredients. Stir into the bean mixture and refrigerate for 1 hour or overnight.<>/p

Serve as a side dish or salad.


To soften the strong flavour of raw onion, cover with boiling water and allow to stand for a few minutes. Drain well and use as above.