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Sweet And Tangy Three-Bean Salad Recipe

INGREDIENTS

1 Tablespoon of Olive oil

1 Onion (finely diced)

1 Carrot (chopped)

3 Tablespoons of any seasoning of choice

1 Teaspoon of Black pepper

1 tin of green beans / frozen green beans

1 tin of Butter beans

1 tin of Red kidney beans

3 Tablespoons of Sweet chilli sauce (optional)

DRESSING

⅓ cup Apple Cider Vinegar

¼ cup Extra Virgin Olive Oil

2 tablespoons Sugar

¼ teaspoon Salt

¼ teaspoon Black Pepper

⅛ teaspoon Garlic Powder

Or alternatively

1 Tablespoon of fish spice

4 tablespoon Worcestershire sauce

1 tablespoon honey

METHOD

In a pan, heat oil than add the onion, carrots, Seasoning and black pepper.

Sauté until the onion is brown, then add the green beans, butter beans and red kidney beans.

Pour the sweet chilli then gently combine everything, and let it cook for two minutes on medium heat.

TIP: - Make sure you rinse the red kidney beans and drain the butter beans before mixing.

Dressing Method

Add the apple cider vinegar, olive oil, sugar, salt, pepper and garlic powder into a bowl and whisk everything until well combined then refrigerate for at least 2 hours or leave overnight.

This three-bean salad is best served cold and you’d want it to sit in this delicious sweet and tangy dressing for at least a couple of hours in the fridge so the flavours can be well infused together.

Content created and supplied by: Pearl'sKitchen (via Opera News )

Apple Cider Vinegar Onion Sweet Tangy Virgin Olive Oil

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