This is a hard vegetable salad that lasts 2 – 4 weeks


1 fennel, diced

2 very firm capsicum (red, yellow or orange work well for colour contrast), diced

5 – 10 stalks asparagus, chopped

½ leek chopped

5 sticks celery, chopped


2 cans of beans (cannellini, borlotti, black, red, chickpeas and so forth) well drained and rinsed

Salt, pepper

Balsamic vinegar


  • Rinse and drain all vegetables.
  • Place in container with the beans
  • Salt and pepper to taste
  • Lightly cover with balsamic vinegar to taste
  • Add ¼ cup oil.
  • Mix well and place in fridge.


Ensure the salt/pepper/vinegar and oil are added in this order.


When serving, you may want to add a little more of the vinegar to add more flavour.