Drain and rinse the tins of beans and corn, and pile them all into a large salad bowl.
2
Step 2
Heat 1 tablespoon of the oil in a frying pan, and add the spring onions and courgettes and fry until just softened for about 5 minutes and combine with the beans. Add the chopped coriander and apricots to the beans and vegetables.
3
Step 3
Mix the dressing ingredients: the remaining olive oil (2 tablespoons), balsamic vinegar and garlic in a screw topped jar and shake well to combine and toss into the beans and vegetables.
Ingredients
2 tins of lentils
2 tins of kidney beans
1 can of sweet corn
1 can of cannellini beans
large handful of dried apricots – chopped
bunch of spring onions – chopped
bunch of coriander – chopped
2 courgettes – finely chopped
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
2 tablespoons of olive oil
2 cloves of garlic
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