300g green beans, topped (don't take the tails off, first there is no time, but they are perfectly edible tails!!)
1 bunch asparagus, break woody stems off the bottom
¾ cup roasted red capsicums (I use fire roasted peppers available in jars in the supermarket)
1 jar (280g, approx. 9) artichoke hearts (in brine)
½ cup olives (I used a mixture of green Sicilian and kalamata)
1 punnet cherry tomatoes
½ cup fresh basil leaves
Handful of baby spinach leaves, optional
Instructions
Start by draining and rinsing the tin of 4 or 5 bean mix - set aside.
Put the kettle on to boil.
Then make the dressing: Put olive oil, both vinegars and garlic into a jar with a tight fitting lid and shake well.
Pour dressing over tinned beans and allow to marinade while finishing the rest of the salad.
Pour boiling water into saucepan, add beans to steamer basket and cook for 3 minutes, until slightly soft (or cook directly in water)
When beans are cooked, refresh under cold water and add the asparagus to the steamer for 3 minutes. Again refresh under cold water when cooked.
While beans and asparagus are cooking, slice capsicum into chunks, artichokes in half and add to a large bowl along with olives, cherry tomatoes and basil.
Add marinated beans to large bowl and toss through, then gently add beans and asparagus and mix in.
Place baby spinach leaves in the bottom of a serving bowl and tip bean salad on top.
Enjoy!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2014/01/15/marinated-bean-salad/