This salad uses a cooked dressing, which means it can be stored in the fridge for up to a week. Great news if you need to prepare ahead. This salad recipe can also be doubled up for when you’re catering for a crowd. Popular and delicious, it won’t let you down.

Ingredients

• 65 ml brown vinegar
• 65 ml  chutney
• 30 ml (2 T) brown sugar
• 15 ml (1 T) masala spice
• 15 ml (1 T) corn flour
• 65 ml water
• 1 small green pepper, cut into small cubes
• 45 ml (3 T) sunflower or olive oil
• 1 x 400 g can Rhodes Quality Butter Beans, drained
• 1 x 410 g can Rhodes Quality Green Beans, Cross Cut, drained
• 1 x 410 g can Rhodes Quality Baked Beans in Tomato Sauce
• 1 small onion, finely chopped
• salt and pepper to taste

Method

1. First make the dressing. Place the vinegar and chutney in a small pan.
2. Combine the sugar, masala, corn flour and water and mix until smooth then pour into the pan.
3. Stir over medium heat until thickened then add the green pepper.
4. Allow to simmer for a few seconds, remove from heat and stir the oil.
5. In a large bowl, mix together the drained Rhodes Quality Butter Beans, the drained Rhodes Quality Green Beans, the Rhodes Quality Baked Beans in Tomato Sauce and the onion.
6. Add the dressing and seasoning to taste then mix.
7. Cover and place in the fridge for at least 3 hours but preferably overnight before serving.