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
- 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.