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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Bean salad! Makes a meal on its own or as a side with steak or whatever. Great at a barbecue. Vegetarians: leave out the bacon for a lovely balanced meal. Can be served hot or cold. This also makes a great take-to-work lunch. Read more . Health Junkies: Use fat free or no bacon, use red wine vinegar or lemon juice for a dressing. Use whatever ingredients suit you! Ingredients:
1 tin of three bean mix |
1 tomato |
half a capsicum, chopped |
1 small onion, chopped |
1 rasher of bacon, chopped |
olive oil |
2 tablespoons american mustard |
2 tablespoons tomato sauce |
fresh or frozen green beans, chopped |
Directions:
1. Fry the chopped onions and bacon in olive oil until golden.
2. If using fresh green beans, chop and lightly steam them in the microwave or defrost frozen green beans in the microwave.
3. Rinse the tinned beans and place in a salad bowl with the tomato, capsicum (red pepper), onion and bacon mixture and the green beans.
4. Add the mustard and tomato sauce to taste and mix.
5. The salad can be heated in the microwave for a hot meal or served cold.
6. Variation: Omit the bacon, leave the onion raw, use your favorite vinegar, french dressing or even lemon juice as a dressing. This is especially nice if left for a while as the acid in the dressing breaks down the kick of the onion and the flavours meld a little.
7. Try adding some of the leftovers to bottled pasta sauce and serving over pasta.
8. Caramelised onions are great with beans! Cook the onion and bacon separately, cook the onion slowly for as long as possible until nice and brown. Then add a teaspoon of sugar and a good slosh of either red wine or balsamic vinegar. Stir in any burnt bits from the bottom of the pan and allow the mixture to thicken into a sauce. Add this to the remaining salad ingredients. If you love this as much as me you'll want to cook a few more onions when you make this.
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