Mixed Bean Salad

Mixed Bean Salad
serves 4–6

Ingredients
75g/3oz dried red kidney beans,
soaked in cold water overnight
75g/3oz dried black-eyed
beans, soaked in cold water
overnight
75g/3oz dried borlotti beans,
soaked in cold water overnight
125ml/4fl oz vinaigrette
1 tablespoon chopped fresh
coriander leaves
1 onion, sliced into rings
salt and freshly ground
black pepper

• Drain the kidney, black-eyed and borlotti beans. Put in a saucepan, cover with water and bring to the boil. Boil rapidly for 10 minutes, then simmer gently for 11/2 hours until tender. Drain the cooked beans thoroughly, and put them in a large salad bowl.
• Combine the vinaigrette and coriander, and pour over the beans while they are still warm. Toss thoroughly and leave to cool for 30 minutes.
• Mix the onion into the beans, and season well with salt and pepper. Chill for 2–3 hours before serving.