Bean Salad Plus Tuna or Bacon

• 12 ounces french beans trimmed
• 14 ounces red kidney beans cooked
• 8 ounces chickpeas (garbanzo beans) cooked
• 1 tablespoon greek yogurt
• 1 pinch sugar
• 1 x black pepper freshly ground
• 1 tablespoon mint leaves chopped fresh, optional
• 1 teaspoon french mustard
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar

1. Steam the French beans until just tender, about seven minutes.
2. Put all the beans and chick peas into a large salad bowl.
3. Mix together the dressing ingredients and pour over the beans.
4. Toss to mix together.
5. Allow to stand for one hour to let the flavours mix before serving.
6. VARIATIONS:
7. TUNA AND BEAN SALAD: Add 200 g 7 oz canned tuna, drained and flaked to the salad.
8. BACON AND BEAN SALAD: 100 g 4 oz lean back bacon, grill, cut into small pieces and add to the salad.

red kidney, chickpeas, greek yogurt, sugar, black pepper, mint, french mustard, olive oil, red wine vinegar

Taken from recipeland.com/recipe/v/bean-salad-plus-tuna-or-bacon-4466 (may not work)