3 Bean Salad

This colourful, crunchy and high protein 3 Bean Salad salad is perfect as a side dish for any weekday dinner, or a 7-colour Sunday lunch!

Prep Time:   15 mins
Cook Time:  0 mins
Total Time:  15 mins
Servings: 6-8

Salad Ingredients:

• 1 can or 2 cups freshly cooked cranberry/borlotti beans, rinsed and drained
• 1 can or 2 cups freshly cooked kidney beans, rinsed and drained
• 1 can or 2 cups freshly cooked chickpeas, rinsed and drained
• 1 red onion, finely chopped
• 2 stalks celery, finely chopped
• ½ cucumber, sliced and chopped into quarters
• 1 yellow pepper, chopped
• 1 green pepper, chopped
• 1 cup sugar snap peas, chopped
• 1 cup loosely packed, fresh flat leaf parsley, finely chopped
• Salad onions, sliced, for garnish
• 2 tablespoons lemon/ orange juice

Dressing Ingredients:

• 1/3 cup apple cider vinegar
• ¼ cup brown sugar
• 3 tablespoons olive oil
• 1 ½ teaspoons salt
• 1 teaspoon freshly ground black pepper

Equipment required:

• Pres Les Pressure Cooker
  
  

Salad Instructions:

1. In a large bowl mix the 3 beans and all the chopped salad ingredients.
   
   

Dressing Instructions:

1. In a separate, small bowl, whisk together the vinegar, sugar, olive oil, salt and pepper. Add the dressing to the salad and toss to coat all the ingredients evenly.
2. Refrigerate for a few hours to allow the beans to soak up the flavour of the dressing. Serve chilled and garnish with sliced salad onions.