A can of kidney beans make a colourful addition to a bean salad. Variations can be adding herbs, changing the cheese or using crispy bacon in place of prosciutto.

Ingredients

• 6 plum tomatoes
• 1-2 cloves garlic, finely sliced
• salt, pepper and olive oil to season
• 250 grams green beans, trimmed
• 250 grams fresh or frozen broad beans
• 410 grams can red kidney beans, rinsed and drained
• 1 red onion, peeled and sliced into rings
• 75 grams thinly sliced Prosciutto
• 100 grams goats cheese, crumbled

Dressing

• 4 tbsp olive oil
• 1-2 tbsp Balsamic vinegar
• 1 tsp green peppercorns, finely chopped

Method

1. Cut tomatoes in half lengthways, season with a slice of garlic, salt and pepper and drizzling of olive oil. Roast at 200ºC for 10 to 12 minutes.
2. Blanch the green beans in boiling salted water for 3-4 minutes, drain, refresh in cold water, drain and reserve.
3. Blanch fresh or frozen broad beans in boiling salted water, until thawed or just tender. Drain and refresh in cold water, drain and peel the skins, reserve.
4. In a bowl, combine green beans, broad beans, red kidney beans, red onion rings and dressing, toss well.
5. To serve, place a small pile of bean salad on each plate, top with prosciutto, roasted tomatoes and goats cheese. Serve immediately. (If the salad left to stand too long in the dressing, the green beans will discolour).
6. Dressing
7. In a screw top container, combine oil, vinegar and green peppercorns, shake well.

Cooks Tips

- When using canned beans make sure you select those in brine not in dressing. - If wished add a finely sliced red pepper for colour.