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+ servings
A white bowl with bean and veggie salad
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5 from 2 votes

Mixed Bean Salad

Mixed Bean Salad with tomatoes, cucumbers, spring onions and a tangy-sweet dressing, a quick and easy wholesome recipe that is perfect for picnics, bbqs or a light side dish for any roast. It's healthy, nutritious and pretty filling too.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: International
Servings: 4 people
Calories: 162kcal

Ingredients

  • 1 tin cannellini beans (400 g, 13 oz)
  • 1 tin kidney beans (400 g, 13 oz)
  • 3 tomatoes
  • ½ English cucumber
  • 2 spring onions

For the dressing

  • ¼ cup olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon honey
  • ½ teaspoon salt
  • 1/9 teaspoon black pepper

Instructions

  • Add the beans to a colander and rinse under cold water.
  • Transfer them to a bowl.
  • Chop the onions, cucumber and tomatoes, and add them to the beans.
  • To make the dressing, combine all the ingredients together and give it a good stir.
  • Pour the dressing over the salad, and mix well.

Notes

I used spring onions as they are not as pungent, but regular or red onions can be used too, if you don't mind a sharper touch.
Other veggies that would work well here are sweetcorn, radishes, avocadoes, olives, green beans and peas, or green salad chopped well.
Feta cheese would be another great addition.

Nutrition

Calories: 162kcal | Carbohydrates: 10g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 298mg | Potassium: 303mg | Fiber: 2g | Sugar: 8g | Vitamin A: 868IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg