Four Bean Salad

• 2 oz dried butter beans
• 2 oz dried borlotti beans
• 2 oz dried kidney beans
• 2 oz dried cannellini beans
• 4.5 oz cherry tomatoes, halved
• 1/2 None red onion, thinly sliced
• 1/2 None green pepper, deseeded, thinly sliced
• 1/2 cup flat-leaf parsley
• None None Dressing
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 2 tsp wholegrain mustard

1. In a medium bowl, cover butter beans with cold water. In another medium bowl, cover remaining beans with cold water. Soak overnight; drain and rinse.
2. In medium saucepans of boiling, salted water, cook butter beans and remaining beans separately, until tender; drain.
3. Meanwhile, combine dressing ingredients in a screw-topped jar and shake well.
4. In a serving bowl, combine beans, tomatoes, green pepper, parsley and dressing and toss to combine.

butter beans, borlotti beans, kidney beans, beans, cherry tomatoes, red onion, green pepper, flatleaf parsley, dressing, olive oil, red wine vinegar, wholegrain mustard

Taken from recipes-plus.com/api/v2.0/recipes/29479 (may not work)