Summer Bean Salad (v)

I love haricot beans. I love them as baked beans but they’re even better, naked, and centre stage imho. They’re smaller than cannellini beans, but with the same creamy inside of a butter bean and just taste so delicious. This salad is quick and easy to throw together and lasts for a couple of days so makes for an excellent portable lunch.

For 3-4 portions you need:
1 tin haricot beans, drained and rinsed
1 small tin sweetcorn, drained and rinsed
handful baby plum tomatoes, roughly chopped
1 large red onion, finely diced
4″ length of cucumber, diced into 1cm cubes
1 large carrot, peeled and grated
salt and pepper
2 tbsp walnut oil
1/2 tbsp white wine vinegar
1 tbsp french mustard

Mix together the dressing ingredients. Toss everything together and slather with dressing. Serve on a bed of salad leaves. Become the envy of the office 🙂

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