Easy 5 Bean Salad Recipe

Using a can opener, open the cans of beans and empty them into a colander placed over the sink. Rinse the beans under cold water, then pat them dry with a towel. Transfer the beans to a large bowl.
400 g Kidney Beans, 400 g Black Beans, 400 g Cannellini Beans, 400 g Chickpeas
Fill a medium saucepan with water and place on a high heat on the hob. Once boiling, add the green beans (which have been cut into 3cm pieces) and cook for 3-4 minutes until tender. Drain, rinse in cold water, and add to the large bowl.
220 g Fresh Green Beans
Place the chopped red onion, celery, and peppers into the bowl and mix to combine.
1 Celery Stalk, 1 Red Pepper, 1 Green Pepper, ½ Red Onion
In a small bowl whisk together the dressing ingredients. Stir through the salad and refrigerate before serving.
6 tablespoon Extra Virgin Olive Oil, 2 tablespoon White Wine Vinegar, 2 teaspoon Caster Sugar, 1 Garlic Clove, 4 teaspoon Dijon Mustard, ½ teaspoon Salt, ¼ teaspoon Pepper
Garnish with chopped parsley.
2 tablespoon Parsley