The perfect mid-week meal! Save some time and use tinned beans for this salad. It will be equally delicious!

Serves: 4 Prep. time: 20′ Cooks in: 60′ Ready in: 1:20΄

200 g cannellini beans, cooked
200 g black eyed peas, cooked
200 g red kidney beans, cooked
1½ cup short tube pasta, cooked
200 g green beans, blanched
1 large red onion, sliced
3 garlic cloves, sliced
2 tbsp extra-virgin olive oil
1 cup sweet corn
3-4 tbsp capers
1½ cup parsley, finely chopped
½ cup black Kalamata olives, pitted
6-8 cherry tomatoes, halved

For the dressing
1 cup extra-virgin olive oil
1/3 cup white wine vinegar
2 tbsp runny honey
salt, pepper

Step 1
In a non-stick frying pan heat oil on medium heat and cook onion and garlic until tender. Leave to cool before adding them in your salad.

Step 2
In a serving bowl mix all salad ingredients (not cherry tomatoes) and season with salt and pepper.

Step 3
For the dressing: Whizz all ingredients, plus some salt and pepper, in your multi until emulsified.

Step 4
Drizzle salad with dressing and leave for at least 30 minutes at room temperature. Garnish with cherry tomatoes and serve.

Photo: George Drakopoulos – Food styling: Tina Webb

Και η συνταγή στα ελληνικά: Σαλάτα με τριλογία φασολιών και κοφτό μακαρονάκι