Team Green Bean Salad
The 30th modern Olympics started yesterday so the return of Viva Veg! this week inspired me to name this salad that my mum made for lunch today at hers, Team Green Bean Salad after Team Great Britain.I watched spectacular opening ceremony last night with Kip and Cat (who fell asleep just before the end) drinking Pimm’s and Tweeting/Facebooking the spectacular opening ceremony in London.
It’s very simple salad and takes minutes to make but I have added chives and the mustard dressing isn’t just plain olive oil as my mum made it.
Team green bean salad
Ingredients
Frozen green beans (a handful per person)
1 tin of kidney beans
Frozen sweetcorn (a handful per person)
For the mustard dressing
100 ml olive oil
50 ml cider vinegar
1 tsp coarse grain mustard
Seasoning
Snipped chives
1. Cook the green bean and sweetcorn as instructed on the packets.Run under cold water and thoroughly.
2. In a large bowl add the drained beans and sweetcorn.
3. Drain and rinse the kidney beans and add to the bowl.
4. Place the dressing ingredients together into a clean screw top jar.Screw back on the lid and shake vigorously.Pour enough dressing over the salad to coat.Add snipped chives.
And that’s it!
On my blog travels we found slow cooker beany casserole which we’ll perfect for those day we’re out all day and vegetarian mince and bean hotpot when we’re chilling at home on those rainy days.
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