This is a very easy and quick salad to prepare. Can be served as a lunch with crusty or garlic bread. Is also filling enough as a main meal with jacket potatoes filled with grated cheese for extra protein. The longer the salad is left to marinate the tastier it is, can even be made the day before. Serves 2 or 3.

Ingredients
1 medium red onion sliced in rings
1 large stick of celery chopped
1 400g tin red kidney beans
1 200g tin butter beans
1 200g tin sweetcorn

Dressing
4 tablespoons of vegetable oil
1 tablespoon of white vinegar
1 tablespoon of lemon juice
1 teaspoon of sugar
1 teaspoon of salt
¾ teaspoon of chilli powder or
1 fresh chilli seeds removed and chopped
1 teaspoon of French mustard

Method
Drain the tins of beans and put in a bowl with the onion and celery. Put all the dressing ingredients in a screw top jar and shake well. Pour the dressing over the salad and refrigerate until required.

Serve on some salad leaves, Chinese leaves work well because they are very crisp they are also rich in vitamins.

This recipe is adapted from Vegetarian Feast by Elaine Bastable/Octopus Publishing Group Limited

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