Mixed Bean And Pineapple Salad

Ingredients

• 310 gram can drained kidney beans
• 310 gram can drained mixed beans
• 310 gram can drained soybeans
• 2 cup cooked green beans
• 440 gram can chopped drained pineapple pieces (reserve juice)
• 1 large thinly sliced spanish onion
• 2 medium peeled and sliced red capsicum
• DRESSING
• 1⁄2 cup concentrated tomato soup (125mL)
• 2 tablespoon white vinegar (40 ml)
• 2 tablespoon unsaturated oil (40 ml)
• 2 tablespoon reserved pineapple juice (40mL)
• 2 teaspoon sugar (8g)
• Garlic salt to taste

Preparation

• Drain and rinse kidney, mixed and soy beans.
• Toss with cooked green beans, pineapple, Spanish onion and red capsicum.
• Mix tomato soup, vinegar, oil, pineapple juice, sugar and garlic salt together.
• Add to bean mixture and refrigerate for an hour or more to allow flavour to blend.
• Use any combination of dried or canned beans that are on hand keeping quantities the same.