Cannellini beans: 1 x 720g jar or 2 x 400g tins, drained and rinsed
Kidney beans: 1 x 720g jar or 2 x 400g tins, drained and rinsed
Cucumber: 1, peeled, quartered lengthways
Red pepper: 1
Tomatoes: 225g
Celery stalks: 3
Balsamic vinegar: 3 tbsp
Sherry vinegar: 2 tbsp
Banana shallots: 2, finely chopped
Extra virgin olive oil : 4 tbsp
Sea salt
Freshly ground black pepper
Celebrate the season’s bounty with this simple and delicious bean and summer vegetable salad
Chop the cucumber, red pepper, tomatoes and celery stalks into 1cm pieces.
Put the beans and all the vegetables except the shallots into a bowl and mix gently.
To make the dressing, combine the vinegars, shallots and oil with a pinch of salt and a generous grind of pepper in a bowl and whisk until combined. Taste the dressing and adjust the seasoning if needed.
Now, toss the dressing through the salad and refrigerate for about 30 minutes. This allows the beans and vegetables to absorb the dressing before you serve the salad nice and chilled.
However, if in a rush, you can, of course, enjoy the salad straight away.
