Four Bean Salad - cooking recipe

Ingredients

2 oz dried butter beans
2 oz dried borlotti beans
2 oz dried kidney beans
2 oz dried cannellini beans
4.5 oz cherry tomatoes, halved
1/2 None red onion, thinly sliced
1/2 None green pepper, deseeded, thinly sliced
1/2 cup flat-leaf parsley
None None Dressing
1/3 cup olive oil
2 tbsp red wine vinegar
2 tsp wholegrain mustard

Preparation

In a medium bowl, cover butter beans with cold water. In another medium bowl, cover remaining beans with cold water. Soak overnight; drain and rinse.
In medium saucepans of boiling, salted water, cook butter beans and remaining beans separately, until tender; drain.
Meanwhile, combine dressing ingredients in a screw-topped jar and shake well.
In a serving bowl, combine beans, tomatoes, green pepper, parsley and dressing and toss to combine.