A classic salad that makes for a great side dish or main. Serves 4.


  • 3 (15oz/425g) cans of any variety of beans (kidney, navy, chickpeas, black, etc), drained and rinsed
  • ¼ cup red wine or balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 2 tsp prepared mustard
  • ½ red onion, diced
  • 1-2 cloves crushed garlic
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tbsp olive oil (optional)


  1. Mix beans in a large bowl.
  2. Whisk the rest of the ingredients and pour over beans.
  3. Let sit for a few hours or overnight to allow flavours to meld. The salad will keep in the fridge for 3 to 4 days.