Confetti Mixed Bean Salad
|Green beans||500 Gram|
|Canned chickpeas||540 Milliliter|
|Canned red kidney beans||540 Milliliter|
|Sweet red pepper||1|
|Sweet green pepper||1|
|Red onion||1 Small|
|Cooked corn kernels||250 Milliliter|
|Chopped fresh parsley||50 Milliliter|
|Iceberg lettuce head||1 Small|
|Red wine vinegar||50 Milliliter|
|Dry mustard||5 Milliliter|
|Olive oil/Vegetable oil||150 Milliliter|
Cut green beans into 1-inch (2.5 cm) lengths.
In large pot of boiling water, cook beans for 2 to 3 minutes or until tender-crisp.
Chill in bowl of cold water; drain and pat dry.
Drain and rinse chickpeas and kidney beans.
In bowl, combine green beans, chick-peas, kidney beans, red and green peppers, onion, corn and parsley.
Dressing: In small bowl, combine vinegar, shallot, mustard, salt and pepper; whisk in oil.
Taste and adjust seasoning if necessary.
Pour over salad and toss to coat well.
Marinate for 2 hours at room temperature or cover and refrigerate overnight.
Just before serving, arrange lettuce in serving bowl; mound salad in center.