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Lemon paprika mixed bean & tomato salad

Prep 10 min – Fridge 30 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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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

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Directions

  1. Prepare bean mix, chickpeas, vegetables and lemon juice.
  2. In a measuring cup add lemon juice, oil and paprika mix well.
  3. In a serving bowl add all ingredients and mix well.
  4. Chill in fridge covered for 30-60 minutes.  Serve.

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