This salad is great to take on picnics or for barbecues. It also stores well in the fridge in an airtight container for a number of days to be used as an accompaniment to other meals for lunch or dinner. Make sure to mix well before each serving.
Ingredients
- 400g / 14oz tin 4 bean mix (pictured butter, flageolet, chickpeas, red kidney beans or equivalent) – rinsed, drained
- 400g / 14oz tin chickpeas – rinsed, drained
- 3 tomatoes – washed, diced
- 1 red onion – peeled, rinsed, slice finely lengthwise
- 1/2 cup fresh lemon juice
- 4 tablespoons olive oil
- 2 tablespoons paprika
Directions
- Prepare bean mix, chickpeas, vegetables and lemon juice.
- In a measuring cup add lemon juice, oil and paprika mix well.
- In a serving bowl add all ingredients and mix well.
- Chill in fridge covered for 30-60 minutes. Serve.
