Bean Salad

Lots of people have asked what I will be cooking on our trip, oven and practically kitchen gadget-less. Whilst I am in talks with Thermomix to literally road test their machine while we’re away (I joke, unfortunately! Thermomix marketing people- call me!!), I have a few recipes tucked away that are both delicious, long-lasting and camp kitchen friendly.

The first is this Bean Salad, made for us by Fiela’s lovely cousin, Julie, when we had Caesar’s christening in South Africa. It is a great side dish with barbecued lamb, or just on its own for a quick healthy lunch.

Bean Salad

1x can 4 Bean salad

1x can Borlotti beans

1x can Chickpeas

1x can Butter Beans

1 small onion (red or white), finely sliced

½ head of iceberg lettuce, finely sliced

1 punnet of cherry tomatoes, halved

Handful of mild peppadews (see note), chopped

Handful of gherkins, chopped

1 clove garlic, crushed

100 ml +/- olive oil

25ml +/- white wine vinegar

1 lemon, juiced

½ tsp each of dried parsley, oregano, mixed herbs, thyme, whatever you have…

Salt and pepper

Drain and rinse the beans well. Place beans in a bowl with the rest of the ingredients. Mix well. Place in a container with a lid in the fridge until ready to serve.

Enjoy!

Notes:

• I often play around with the dressing ingredients, using fresh parsley, rosemary or even sage if I’ve got some in the garden. Adjust the oil and vinegar to your liking
• Mild peppadews are a small chilli; in Australia you often see them in delis filled with cream cheese or feta. You will probably only get these from a South African shop (unless you’re in the Rainbow Nation itself where they are available everywhere). Substitute 1 small chargrilled capsicum, piqillo or something similar.
• This makes a LOT of bean salad- about 3 litres. I usually make it for a BBQ dinner or lunch with friends and have the leftovers for days after. Yum!