1 can each of chickpeas, red kidney beans, cannellini beans and corn kernals.
250 grams steamed and cooled green beans 3 spring onions, sliced
1 red capsium, chopped 3 sticks celery, chopped
1/4 cup each of mint leaves and parsley, chopped 6 gherkins, chopped
Method – Drain and rinse legumes and corn. Put it all in a large bowl and mix together.
For the dressing mix together 1/2 cup of olive oil, 2 tablespoons of vinegar, 2 tablespoons of balsamic vinegar, 1 clove of freshly crushed garlic, 1 tablespoon of wholegrain mustard and a small squeeze of lemon juice and pour over salad.
This keeps well in the fridge so you can make it a few hours ahead of time if need be.