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RECIPES
  Pilchard and Bean Salad
(Serves 3-4) Ingredients
  • 1 x 425g Pilchards in chilli
  • 100g sliced, cooked green beans (not too soft)
  • 1 can whole kernel corn, drained
  • 1 Can red kidney beans
  • 5ml Sugar
  • 62.5ml Oil
  • 62.5ml Vinegar
  • Salt and black pepper
Method
  1. Drain the pilchards and keep the sauce. Chop the fish into large chunks. Put all the beans and corn into a salad bowl.
  2. To make the salad dressing, beat the sugar, oil and vinegar together until sugar dissolves. Add the sauce from the fish. Check the seasoning: add salt and freshly ground black pepper if desired.
  3. Place the pilchard chunks on top of the beans and corn. Pour the dressing over.
  4. Serve with rolls
  
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