Recipes by Di Swann
1. Toss four bean mix, onion, capsicum, celery and green beans in about 1/3 cup of Eta Balsamic Vinaigrette or to taste. Refrigerate for 30 minutes before serving to allow the beans to absorb the flavours of the dressing.
Note: To blanch beans – trim beans and plunge into boiling water for 2 minutes. Drain and cool quickly in iced water.