Christmas Bean Salad - cooking recipe

Ingredients

250 g green beans, topped and tailed
400 g chickpeas, drained and rinsed
425 g red kidney beans, drained and rinsed
400 g cannellini beans, drained and rinsed
270 g corn kernels, drained and rinsed
3 spring onions, sliced
1 red capsicum, finely chopped
3 celery ribs, chopped
4 -6 gherkins, chopped
1/4 cup chopped mint
1/4 cup chopped flat leaf parsley
Dressing
2/3 cup favourite basic vinaigrette
1 tablespoon Dijon mustard
1 garlic clove, crushed

Preparation

Dressing: Place the basic vinaigrette, mustard and crushed garlic in a screw top container. Whisk to combine. Seal with lid.
Cut green beans into short lengths. Bring a small pan of water to the boil, add the beans and cook for 2 minutes. Drain and rinse under cold water then leave in a bowl of iced water until cold. Drain well.
Place all the salad ingredients, including herbs in a large bowl. Season with salt and freshly ground black pepper, to taste, and mix until well combined.
When ready to serve just shake container of dressing to refresh, drizzle over salad and toss to combine. Transfer to a large serving bowl or platter.