Mixed Bean Salad with Apple Cider Honey Dressing and Grilled Italian Sausages

For the apple cider dressing, in a small bowl whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, salt and pepper.

If using canned beans rinse the beans well in lots of cold water, drain well and add to a large bowl. Add the red onion, chopped celery and yellow pepper. Pour the apple cider dressing over the beans and toss gently to combine. Refrigerate for at least an hour to allow flavours to mingle. Add the parsley just before serving so it stays fresh and green.

This basic recipe is easily adaptable depending on what’s fresh and in season. If you want to add optional ingredients to it try chopped mini cucumbers, cherry tomatoes, pickled peppers, feta, olives or corn.

To prepare the Italian sausages, heat a BBQ to medium heat. Cook the sausages on the grill for 8 to 10 minutes, turning occasionally until golden and cooked through. Let rest on a cutting board for 5 minutes before slicing to keep them juicy. Just before serving toss the mixed bean salad with the parsley and give it a good stir to mix up the dressing. Serve with the sausages.