Rainbow Bean Salad

Serves 8 Takes 20 min

Ingredients

125ml lemon juice

80ml brown sugar

60ml olive or avocado oil

300g fine green beans, topped and tailed

410g tin baked beans

410g tin kidney beans, drained and rinsed

1 yellow pepper, diced

4 spring onions, sliced

handful cherry tomatoes, halved

Method

Mix the lemon juice, sugar and oil together until dissolved. Set aside.

Blanch the green beans in salted boiling water for about 1 minute until bright green. Refresh in ice water then drain. Mix in the rest of the ingredients. Pour the lemon dressing over and season. Refrigerate for at least 20 minutes (preferably overnight).

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