A traditional bean salad enlivened with bacon and fresh peppers.
1 small punnet fine green beans
1 can each red kidney, butter, cannelinni and baked beans (or 4 bean mix)
1 large red onion, halved and thinly sliced
1 each red, yellow and green pepper, diced
1 packet streaky bacon, fried crispy and cut into pieces
½ cup light olive oil
Juice and zest of 1 lemon and 1 lime
1 teaspoon sugar
Sea salt and freshly ground pepper
Small handful of fresh coriander, chopped
* Blanch the green beans in salted boiling water for 2 minutes. Drain, then shock in iced water to stop from cooking. Cut into 1 cm pieces, reserving a few whole for garnish.
* Drain the canned beans, and combine in a bowl with the green beans, onion, peppers and bacon.
* Whisk together the olive oil, lemon and lime juices, zests and sugar. Season to taste. Pour over the beans, add the coriander and mix well to combine.
Hints & Tips
This salad is equally delicious thrown together at the last minute or made ahead of time. If you do make it the day before, leave out the vinaigrette and fresh herbs until just before serving.
source – cooking365coza