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

Broccoli,

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.