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.
- 1 tin cannellini beans (400 g, 13 oz)
- 1 tin kidney beans (400 g, 13 oz)
- 3 tomatoes
- ½ English cucumber
- 2 spring onions
- ¼ cup olive oil
- 2 tablespoon lemon juice
- 1 tablespoon honey
- ½ teaspoon salt
- 1/9 teaspoon black pepper
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Add the beans to a colander and rinse under cold water.
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Transfer them to a bowl.
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Chop the onions, cucumber and tomatoes, and add them to the beans.
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To make the dressing, combine all the ingredients together and give it a good stir.
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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.