My brother and sister-in-law are here on holiday from Hong Kong this week, so it was a great excuse to all get together and have an Easter braai. The sun shone and the food was great... We had Boerewors, Easter Lamb, Pork Belly, Chicken, Salads and the obligatory milk tart and Easter chocolates!
I decided to make a 4-Bean Salad. It is supposed to be a 3-Bean Salad but I think it is better with 4. There are so many versions of this recipe, but the basis is green beans, a mixture of other beans and a sweet vinegary dressing. It is a popular dish at a typical South African braai. It is quick to prepare and can be made in advance and kept in the fridge for up to 5 days. You can also vary the beans and ingredients that you add, so use what you have to hand. It sounds unusual for a salad, but it is quite good with a tin of baked beans in place of the cannellini beans and chopped tomatoes.
4-Bean Salad Recipe (Serves 6-8)
1 Tin of Butter Beans, drained
1 Tin of Cannellini Beans, drained
1 Tin of Kidney Beans, drained
1 Tin Green Beans, drained or a Handful of cooked green beans, chopped
2 Ripe Tomatoes, roughly chopped
1 Green Pepper, finely chopped
1 Red Onion, finely chopped
2/3 Cup Malt Vinegar
1/3 Cup Olive Oil
3/4 Cup Brown Sugar
1/3 Cup Chutney
Coriander Leaves, roughly torn
Salt and Pepper to taste
Mix all of your beans and chopped veg in a bowl. Mix the dressing ingredients in a jug and pour over the beans. Store in a closed container in the fridge for up to 5 days. When ready to serve, sprinkle with coriander leaves.