Three-Bean Salad

6 People
35 min.
easy

Everyone loves a bean salad, and here’s a recipe with a difference. Chutney, brown sugar, vinegar and Robertsons Braai & Grill Spicy BBQ create a delicious thick dressing that is soaked up by the beans overnight to create unforgettable flavours.

Tips

•"tFor best results, make the salad the previous day, which will allow the beans to be infused with the salad dressing for extra-intense flavour.

•"tBring the salad to room temperature before serving.

Ingredients

For the salad dressing:

125 ml (½ cup) apple cider vinegar
125 ml (½ cup) chutney
45 ml (3 Tbsp) Robertsons Braai & Grill Spicy BBQ
30 ml (2 Tbsp) brown sugar
30 ml (2 Tbsp) cornflour
60 ml (¼ cup) water
1 green pepper, diced
60 ml (¼ cup) olive oil

For the bean salad:

350 g fresh green beans, sliced lengthways
1 x 400 g tin butter beans, drained
1 x 400 g tin red kidney beans, drained
1 small red onion, peeled and thinly sliced

Cooking Method

For the salad dressing:

First make the dressing. Place the vinegar and chutney in a saucepan. In a separate bowl, mix together the Robertsons Braai & Grill Spicy BBQ, brown sugar, cornflour and water to make a smooth paste. Pour this into the pan and stir well.
Cook over a medium-low heat until the dressing thickens, then add the green peppers and simmer for a few minutes. Remove from the heat and add the olive oil.

For the bean salad:

Now make the salad. First blanch the beans by cooking them in rapidly boiling, salted water for 6 – 8 minutes, or until tender-crisp. Quickly drain the beans and plunge them into iced water for a few minutes to help preserve their colour and crunch. Drain again and pat dry with kitchen paper.
Place the green beans in a large salad bowl and add the butter beans, kidney beans and red onion. Pour the salad dressing over the beans, toss gently to coat, and refrigerate.