Jewelled Three-Bean Salad

Name: Jewelled Three-Bean Salad
Cuisine: Israeli
Ingredients: 50 ml (2 fl oz) extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 fat clove garlic, peeled and finely chopped; 1 rounded tablespoon ketchup; generous teaspoon sea salt; 15 grinds black pepper; 1 × 400 g (14 oz) can kidney beans; 1 × 400 g (14 oz) can haricot beans; 1 × 400 g (14 oz) can borlotti or white haricot beans, or sweetcorn; 1 × 400 g (14 oz) can borlotti or white haricot beans, or sweetcorn; 1 × 400 g (14 oz) can borlotti or white haricot beans, or sweetcorn; ½ red pepper, seeds and pith removed, finely diced; ½ orange or yellow pepper, finely diced; ½ orange or yellow pepper, finely diced; 2 spring onions, whites plus 10 cm (4 in) of green, finely sliced; 1 tablespoon finely chopped parsley or fresh chives; 1 tablespoon finely chopped parsley or fresh chives

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A gleaming dish of jewel-like legumes and crisp vegetables in a tasty dressing. The dash of tomato ketchup is the magic ingredient here. You can substitute sweetcorn for the borlotti beans if you prefer.

Ingredients

For the dressing

50 ml (2 fl oz) extra-virgin olive oil
2 tablespoons red w

Asia
Israel
Vegan
Gluten-free

Method

Put all the ingredients for the dressing into a large, tightly closed screw-top jar and shake vigorously for 1 minute until thickened, then turn into a mixing bowl.

Rinse the beans in a sieve under running water, drain well and turn into the bowl with the dressing, together with the peppers and spring onions. Stir gently with two forks to coat the beans and vegetables with the dr