To accompany BBQ meat or
chicken, or good just on its own,
with some crusty bread. Enough for
a crowd with a BBQ, or for 2-3
people as a light vegetarian meal.
1 tin chickpeas
2 tins mixed beans
1 small tin canned corn (or young
sweet corn sliced off the husk)
3 spring onions
1 red capsicum
2 celery sticks
1/4 cup mint
1/4 cup parsley (last 6 ingredients
For the dressing
3/4 cup lemon juice OR 1/2 cup
white wine vinegar
1/2 cup oil
1 heaped TBS Dijon mustard
1 tsp sea salt
1 tsp coarse ground or cracked
1or 2 large garlic cloves, peeled
Drain and rinse beans, chickpeas
and corn. Pour them into a large
bowl, add all remaining ingredients.
Combine dressing ingredients
in a jar and shake well.
Chill salad in fridge for 2-3 hours
if possible, then pour on dressing
just before serving.