Warm three-bean salad

Ingredients:

• ½ packet (250g) dried white kidney beans, soaked 
• 1 packet (250g) dried red adzuki beans, soaked 
• 200g fine green beans 
• 2 cans (400g) corn kernels, drained 
• 1-2 large green peppers, diced 
• 1-2 tubs (300g each) PnP fior di latte (fresh mozzarella) 
• Rocket, for serving (optional) 

Warm dressing: 

• ½ cup (125ml) water 
• ½ cup (125ml) white balsamic vinegar 
• ⅓  cup (80ml) sugar 
• 1 Tbsp (15ml) tomato sauce 
• 1 Tbsp (15ml) soy sauce 
• 1 tsp (5ml) chilli flakes 
• 1 tsp (5ml) mild curry powder 
• Salt and milled pepper 
• 1 tsp (5ml) cornflour

Method:

1. Cook beans separately in two pots in salted water until tender, about 15-18 minutes. (If using tinned beans, there’s no need to cook them.) 
2. Blanch green beans in boiling water for 1-2 minutes, then plunge into ice water. 
3. Heat the dressing ingredients in a pot (except cornflour) and bring to a simmer. 
4. Mix cornflour with a little cold water and whisk into mixture. 
5. Cook for 3-4 minutes. 
6. Toss cooked beans, green beans, corn and green pepper in a serving bowl with half the dressing. 
7. Serve topped with fresh mozzarella and rocket, and extra dressing on the side.

COOK’S NOTE: This salad is just as good served cold.

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