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Mixed Bean Salad
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Mixed Bean Salad

This retro salad is making its comeback! Mixed beans are a welcome change to leafy greens while all the other ingredients provide great crunch and colour. Once assembled, refrigerate to allow all the great flavours of the dressings to be absorbed by the beans.

Makes 4
Prep Time 15 minutes
Ingredients
400g can Wattie's Four Bean Mix in Springwater, drained
1 small red onion, finely chopped
1 small red capsicum, deseeded and diced
1 stick celery, chopped
100g green beans, blanched and halved
250ml bottle Eta Balsamic Vinaigrette

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Four Bean Mix

This tasty combination of Cannellini, Lima, Pinto and Kidney beans contains iron and folate, essential nutrients that support normal immune system function. Arm yourself against ills by enjoying a regular dose of Four Bean Mix as part of a healthy diet.

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Method
Step 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.
Step 2
Note: To blanch beans – trim beans and plunge into boiling water for 2 minutes. Drain and cool quickly in iced water.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
400 g can Wattie's Four Bean Mix in Springwater, drained
1 small red onion, finely chopped
1 small red capsicum, deseeded and diced
1 stick celery, chopped
100 g green beans, blanched and halved
250 ml bottle Eta Balsamic Vinaigrette
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