Categories: Salads 
      Yield: 4 servings 
  
    350 g  12 oz French beans trimmed. 
    400 g  14 oz cooked red kidney 
           Beans 
    225 g  8 oz cooked chick peas. 
           DRESSING. 
     15 ml 1 tbsp greek yogurt. 
        lg Pinch of sugar. 
           Ground black pepper. 
     15 ml 1 tbsp chopped fresh 
           -mint (optional) 
      5 ml 1 tsp French mustard. 
     15 ml 1 tb olive oil. 
     15 ml 1 tbsp red wine vinegar. 
  
  Steam the French beans until just tender, about seven minutes. Put all the 
  beans and chick peas into a large salad bowl. Mix together the dressing 
  ingredients and pour over the beans. Toss to mix together. Allow to stand 
  for one hour to let the flavours mix before serving. 
  VARIATIONS 
  TUNA AND BEAN SALAD. Add 200 g 7 oz canned tuna, drained and flaked to the 
  salad. 
  BACON AND BEAN SALAD. 
  100 g 4 oz lean back bacon, grill, cut into small pieces and add to the 
  salad.