A nice, easy, tasty, make-ahead and wholesome salad, that brightens up your dinner table. You can either boil the chick peas and the beans separately, or you can use canned ones if you are in a hurry. The ingredients are approximate – just add as much of each ingredient as you like, taking into consideration how many people will sit at your table. However, it keeps well in the fridge if you happen to make more than needed.




1 cup corn
1 cup red kidney beans
1 cup butter beans
1 cup chick peas
1 cup green peas
Sliced peppers, green and red
Sliced onion
1 – 2 green onion sliced
Parsley finely chopped.
Olive oil
Vinegar or lemon juice



If you boil the pulses yourself, make sure you soak them in plenty of water from the night before. Boil them separately until they are tender but not mushy. The beans should be boiled separately, because each kind needs different cooking time. So, if you boil  everything together, some of the beans will be undercooked while others will be terribly overcooked.

Strain them and let them drain well. The corn and the peas are frozen, so you can just boil them for a couple of minutes.

Place them in a bowl and add the sliced peppers, onion, green onions, parsley, and salt. Drizzle about 2 – 3 tablespoonfuls olive oil and 1 – 2 tablespoonfuls vinegar or lemon. Toss and serve.

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