Four bean salad

Step 1

Bring about four cups of water to boil. Trim the ends off the green beans and cut them in half.

Step 2

Add the green beans to the boiling water and cook for two minutes. Remove and drain well in a colendar, then run under cold water untill cool.

Step 3

Drain the kidney beans, butter beans, chick peas and rise well to remove the canning liquid. Drain the corn kernels.

Step 4

Peel and dice the red onion. Dice the red pepper. Juice the lemon.

Step 5

Add the drained beans and corn, cooked green beans and diced red onion and capsicum to a large bowl and mix well. Drizzle over the olive oil, red wine vinegar and lemon juice. Mix well, transfer to a serving bowl if eating straight away or to a covered container to store in the fridge if making ahead. Delicious!