Bean Salad Plus Tuna Or Bacon

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.

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