Mixed Bean Salad

Ingredients

• 1.440 gram kidney beans, tinned; drained; Hero brand preferred; 15½ oz can
• 2.410 gram butter beans, tinned; drained; 11½ oz can
• 3.410 gram green beans, tinned; French sliced; drained; 11½ oz can
• 4.410 gram lima beans, tinned; drained; 11½ oz can
• 5.125 millilitre green pepper, sliced in small diamond shapes; ½ cup
• 6.125 millilitre onion, sliced; ½ cup
• 7.60 millilitre red pepper, sliced; optional; for colour; ¼ cup
• 8.125 millilitre corn kernels, canned or frozen; optional; for colour; ½ cup
• 9.125 millilitre sugar, for dressing; ½ cup
• 10.125 millilitre white vinegar, for dressing; ½ cup
• 11.black pepper, coarsely ground; for dressing
• 12.200 millilitre salad oil, for dressing; ¾ cup

Method

1. 1.Drain all the tinned beans and mix through with the peppers, onion and optional corn kernels.
2. 2.Make the dressing: beat very well the sugar, the vinegar, pepper and oil — whisk in the oil until the dressing becomes thick and emulsified.
3. 3.Pour dressing over and blend into the bean mixture.
4. 4.Make this salad 2–3 days before needed.

Notes

• The corn kernels and red pepper are optional but add colour. Recipe notes: 'These last 2 ingredients add colour.'
• Best made well in advance — the beans absorb the dressing over time.