Red bean beach salad

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Ingredients

  • 2 (425g) tins red kidney beans, drained and rinsed
  • 2 celery stalks, thinly sliced
  • 1 large ripe tomato, cored, halved and chopped
  • 100g chopped sweet pickles
  • 100g small red or yellow onion, finely minced
  • 100ml extra-virgin olive oil
  • 55ml cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar
  • 1/2 tsp ground cloves
  • 1/2 tsp sweet paprika
  • Salt
  • Freshly ground black pepper
  • 1 tsp finely chopped fresh oregano leaves

Use imperial measurements

Method

How to make Red bean beach salad

1) Mix the beans, celery, tomatoes, pickles and onion together in a large bowl.

2) In a small bowl, whisk the olive oil, vinegar, Worcestershire sauce, sugar, cloves, paprika, salt and pepper.

3) Pour the salad dressing over the beans and toss to coat. Cover with cling film and refrigerate for at least 1 hour or overnight before serving.

4) Garnish with fresh oregano leaves.

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