Pork and apple rissoles
25 mins
Salad
1 400g can no-added-salt cannellini beans, rinsed and drained
1 400g can no-added-salt kidney beans, rinsed and drained
1 400g can no-added-salt chickpeas, rinsed and drained
½ red onion, finely chopped & soaked in water
2 celery stalks, finely chopped
1 cup fresh parsley, chopped
Dressing
2 tbsp apple cider vinegar
1 tbsp olive oil
Pinch salt
Black pepper
You can swap:
Step 1
Drain the chopped and soaked onion well.
Step 2
In a large bowl, mix the cannellini beans, kidney beans, chickpeas, onion, celery and parsley.
Step 3
To make the dressing whisk together the apple cider vinegar, olive oil, salt and pepper.
Step 4
Add the dressing to the bean mix and toss to coat.
Step 5
Cover and chill in the refrigerator for 2 hours to allow the beans to absorb the dressing.
Food safety tip: If you are taking leftovers for lunch, bean salad needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
Cancer Council NSW acknowledges the traditional custodians of the land on which we live and work. We pay our respects to the elders past and present and extend that respect to all other Aboriginal and Torres Strait Islander peoples.
Aboriginal Respect Symbol designed by Marcus Lee Design for Cancer Council NSW.
Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.
Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.
We will send this recipe to your inbox. Read our privacy collection statement first.