The Children’s Food Trust
1 East Parade
Phone: 0114 2996901
Click to email
Celery, sulphites *
* Presence of allergens can vary by brand - always check product labels. If you serve food outside the home you must make allergen information available when asked.
To make this salad you just combine different types of canned beans and vegetables and mix with a dressing. You can use fresh beans if you wish.
1 x 210g can kidney beans in water
1 x 400g can three bean salad in water
1 x 210g can chickpeas
1 x 200g can sweetcorn
3 sticks celery
1 clove garlic
2-3 sprigs fresh tarragon (optional)
1 small bunch (20g) fresh parsley
1 small lemon OR 2 x 15ml spoons lemon juice
60ml olive oil
Sieve or colander
Plastic jug or bowl
Juice squeezer (if using fresh lemon)
Jar or container with
tight fitting lid (optional)
Skills used include:
Washing, peeling, chopping, crushing, whisking, mixing/combining and serving.