Apple Three Bean Salad

This salad is quick and easy to prepare and is bursting with color and flavour.

1 540 mL/19 oz tin, Western Family 1
2 apples, peeled, grated and sliced into small pieces
500 g (1 lb) green beans, fresh or Western Family frozen
1 540 mL can chick peas, rinsed well
1 398 mL (14 oz) can Western Family kidney beans, rinsed well
2 celery stalks, cut in half lengthwise and diced
1 red pepper, seeded, cut into strips and diced

Dressing
175 mL (¾ cup) Western Family canola oil
125 mL (½ cup) apple cider vinegar
60 mL (¼ cup) white sugar
5 mL (1 tsp) salt
1.5 mL (1/8 tsp) black pepper
10 mL (2 tsp) Western Family Dijon mustard
1 shallot, finely minced
30 mL (2 Tbsp) fresh tarragon, finely chopped
dash of Tabasco sauce

1. Prepare green beans if using fresh by washing and cutting the stem end off. Cook beans in boiling water until tender. Immediately remove from heat, drain and immerse in cold water. Cut beans into bite-sized pieces. If using frozen beans, follow package directions.

2. Rinse canned beans well. Place in a large bowl. Add green beans.

3. Prepare apples, red pepper and celery and add to beans.

4. Prepare dressing by combining all ingredients in a plastic container with a lid. Shake well until fully combined.

5. Pour all of the dressing over the salad and toss well to combine.

6. Serve immediately or refrigerate until ready to use. Keeps in fridge for up to 7 days.

Makes 10 servings

Nutritional analysis per serving:
200 Calories; 13.8 g protein; 9.5 g fat; 13.8 g carbohydrate; 9.5 g fibre