Quick bites: How to make Gary Maclean’s summer bean salad recipe

This tasty recipe from Gary Maclean is perfect for a summer’s day.

Cooking time: 20 minutes

Serves: 4

You’ll need

• 1 can mixed beans, drained and washed
• 300g red cabbage
• 1 medium carrot
• 1 red onion
• 100g frozen peas, defrosted
• 1 head of lettuce
• 1tsp mustard
• 25ml vinegar or lemon juice
• 125ml oil
• Any stale or leftover bread
• Salt and pepper to taste

Method

1. Dice the bread, add 25ml of oil to a frying pan and heat up. Once hot, add the diced bread and cook until crisp, finish with some salt and cracked pepper.
2. Drain and rinse your chosen beans. Shred the red cabbage, pop in a bowl, sprinkle with a little salt and about half the vinegar or lemon juice – this will add some acidity to the dish, and also helps to enhance the colour of the cabbage.
3. Slice the carrot, keeping the skin on. Shred the lettuce and soak in ice-cold water to improve crispness. Wash, peel and rewash the onion, and slice
4. Make a simple dressing by mixing the mustard with the remaining vinegar and 100ml of oil. If you are using English mustard, cut down the amount – half a teaspoon will work.
5. In a large bowl, add the beans, cabbage, carrots, peas, onion and shredded lettuce. Double-check the seasoning.
6. Divide among four plates and top with your crunchy croutons.

Top tip: Kidney beans or chickpeas would also work in this recipe. If using chickpeas, use the leftover aquafaba to create a vegan or, if using ordinary beans, try freezing the leftover liquid to add to soups and stews for a delicious depth of flavour.

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