500 g Fresh Green Beans (topped & tailed) cut into 2 cm pieces
1 Tin Baby Corn in Brine (drained)
1 Tin Butter Beans (drained and rinsed)
250 g cherry / Italian cocktail Tomatoes
250 g Bacon pieces crispy fried
100 g Mushrooms
1 round Feta cheese
Dressing
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
½ Teaspoon Sugar
½ Teaspoon crushed garlic
Mix all of the dressing ingredients together till sugar has dissolved- allow to stand while you make the Salad.
Salad
Steam the green beans in a little salted water for 2 - 3 mins, they must still be crisp.
Drain immediately and refresh under running COLD water to retain crispness.
Drain Corn, Drain and rinse Butter Beans, put into a salad bowl with the cooled - well drained green beans, sliced mushrooms and crispy fried bacon.
Fry the cocktail tomatoes in the fat from the bacon - only till the outside just colours, they must still be whole and firm, put into bowl with the rest of the salad.
Pour over the dressing and mix through.
Crumble feta over the top.