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
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