Bean and Pea Salad

Name: Bean and Pea Salad
Yield: Serves Four to Six
Ingredients: 1 dozen black olives (optional); 2 teaspoons chopped mint; 100 g/4 oz red kidney beans; 100 g/4 oz dried chick peas; 6 tablespoons salad oil; 1½ tablespoons wine vinegar; salt and pepper; salt and pepper; 1 tablespoon chopped parsley; ½ teaspoon made French mustard; 100 g/4 oz dried haricot beans

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

100 g/4 oz dried haricot beans
100 g/4

Vegan
Gluten-free

Method

Soak the beans and peas in separate bowls in cold water overnight, or for 3–4 hours in warm water, until they are plumped up and slightly softened. Then boil them in separate pans in salted water for 1–2 hours, until they are tender but not broken up. Rinse them under cold water and dry well. Put them into 3 separate bowls.

Mix the oil, vinegar, salt and pepper together and shake in a s