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 mins
Total Time10 minutes mins
Course: Salad, Side Dish
Cuisine: International
Servings: 4 people
Calories: 162kcal
- 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
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.
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.
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