A classic marinated bean salad takes little time to prepare, but it does require a longer chill time to gives it the best flavour. This stays good for several days in the fridge and is a great make-ahead for entertaining.
Marinated Bean Salad V DF GF 0
- side 22
- glutenfree 33
- dairyfree 40
- vegetarian 60
- legumes 23
- salad 27
- makeahead 18
- famliyfood 1
- barbecue 15
- entertaining 54
Featured products
Ingredients
- Marinade Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoons Epicure Acacia Honey
- ½ teaspoon fine sea salt
- ½ teaspoon cracked black pepper
- Salad Ingredients
- 2 tins Epicure Four Bean Mix
- 2 celery sticks, thinly sliced
- ¼ red onion, diced
- 2 tablespoons chopped parsley
The recipe Marinated Bean Salad Kitchen Mode
-
1
In a medium bowl whisk together the oil, vinegar, honey, salt and pepper. The dressing will be salty, but don’t worry – this will help to flavour the beans and will not be too salty in the end.
-
2
Tip in the beans, celery, onion and parsley. Toss to coat. Cover with plastic wrap and refrigerate at least 2 hours to marinate. Stir occasionally to redistribute the dressing.