Three Bean Salad Recipe

This Three Bean Salad Recipe is an updated version. It has slightly Thai undertones with the addition of coconut milk, fresh coriander and ginger - this may sound odd combined with a baked beans recipe and a string bean salad, but believe me, it is sensational. Best of all, this is the quickest salad to prepare and can easily replace other carbs. It works well all year round, especially when it is tricky getting hold of fresh salad ingredients.

This 3 Bean Salad recipe is ideal served with a barbeque or with a clean flavored chicken dish such as Chicken Kebabs.

Ingredients:

Method:

1. Bring a pot of salted water to the boil. Top and tail the green beans and boil for about 5 - 7 minutes until they are just done. Don't overcook them. They should be just tender and "snap" - don't cook them so long that they go limp and gray. Drain and refresh in cold water. Keep aside.
2. Slice the red bell pepper quite finely.
3. Mix together the baked beans, butter beans, curry powder, ginger and garlic. Add the pepper and green beans. Add the coriander.
4. Gently stir in the coconut milk. Tip the salad into a large serving bowl or platter.

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