This Bean Salad is without a doubt one of my most requested recipes. It is so simple to make — takes about 10 minutes to rustle up. I usually use canned beans as they are so easy and readily available.

I am usually a bit reluctant to give the recipe for the dressing—it is so basic and a little politically incorrect because it does have quite a bit of sugar, however most of the dressing is left in the bottom of the bowl after the salad is served, so the actual amount of sugar per serving is quite small.

This salad keeps in the refrigerator for several days—some people prefer it when it has had a day or two pickling in the dressing. Use whatever vegetables you like from the list, adding and deleting as you see fit. Don’t be too fussy with the quantities as this salad works well no matter what you use.

Ingredients:

 Salad: 

• 1 300–425 gram (10 oz– 5 oz)can of 4 Bean Salad mix, I use Craig’s*
• 1 300 gram (10 oz) can of whole kernel sweet corn
• 1 carrot, finely diced
• 7.5 cm (3 inch) piece of cucumber, finely diced with the skin on
• 1 cup cauliflower florets, broken into small pieces and stalks removed
• 1 bell pepper, finely diced, any colour
• 1 small–medium onion, finely diced (I like red)
• ¼–½ cup parsley, finely chopped
• 1 stalk of celery, finely chopped
• ½ cup fresh peas, optional
• salt and pepper, 3 turns  of each

 Dressing:

• ½ cup white vinegar
• ½ cup caster sugar
• ½ tsp celery seeds

Method:

Rinse beans and sweet corn well by putting into a sieve and running under cold water.

Leave to drain for a few minutes.

Transfer to a salad bowl adding all other ingredients apart from the dressing ingredients.

To make the dressing:

Add sugar to a shaker or a screw top jar.

Add vinegar and celery seeds.

Shake several times to ensure the sugar has dissolved—I usually do this intermittently while I am dicing the vegetables.

Pour the dressing over the salad and stir to thoroughly combine.

Refrigerate the bean salad for about half an hour before serving to allow the flavours to develop.

*4 Bean Salad mix is a mixture of chickpeas, red kidney beans, great northern beans and green lima beans in brine. They can be replaced by any combination of freshly cooked beans.