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+ servings
5 from 2 votes
A white bowl with bean and veggie salad
Mixed Bean Salad
Prep Time
10 mins
Total Time
10 mins

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.

Course: Salad, Side Dish
Cuisine: International
Keyword: bbq side dishes
Servings: 4 people
Calories: 162 kcal
Author: Daniela Apostol
  • 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
  1. Add the beans to a colander and rinse under cold water.

  2. Transfer them to a bowl.

  3. Chop the onions, cucumber and tomatoes, and add them to the beans.

  4. To make the dressing, combine all the ingredients together and give it a good stir.

  5. Pour the dressing over the salad, and mix well.

Recipe 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 Facts
Mixed Bean Salad
Amount Per Serving
Calories 162 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 298mg12%
Potassium 303mg9%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 8g9%
Protein 1g2%
Vitamin A 868IU17%
Vitamin C 18mg22%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.