Ingredients
|
•
|
Macaroni,boiled
|
1 cup
|
|
|
|
|
•
|
Baked beans
|
1 cup
|
|
|
|
|
•
|
Broccoli,blanched
|
7-8 florets
|
|
|
|
|
•
|
Cherry tomatoes
|
8-10
|
|
|
|
|
•
|
Yellow capsicum,diced
|
1/2 medium
|
|
|
|
|
•
|
Red capsicum,diced
|
1/2 medium
|
|
|
|
|
•
|
Olive oil
|
2 tablespoons
|
|
|
|
|
•
|
Vinegar
|
4 teaspoons
|
|
|
|
|
•
|
Salt
|
to taste
|
|
|
|
|
•
|
Crushed black peppercorns
|
as required
|
|
|
|
|
•
|
Basil leaves
|
6-8
|
|
|
|
Method
Place macaroni, baked beans, broccoli, cherry tomatoes and both the capsicums in a deep bowl. Mix together olive oil, vinegar, salt and crushed peppercorns in a separate bowl.
Pour the dressing over the salad and toss well to mix. Sprinkle basil leaves. Chill for twenty minutes in a refrigerator and serve.
-