Bean Salad Recipe | Mixed Bean Salad

Bean Salad Recipe | Mixed Bean Salad

An easy but delicious bean salad recipe with lots of herbs and a sharp lemon dressing.

I love the rustic feeling of a good mixed bean salad. I would say my bean salad recipe is really a mixed bean and herb salad. It’s the herbs that really bring the whole dish to life.

A lot  of people bang on about three bean salads; to be honest, I think a bean salad recipe should involve as many varieties of beans as you can get. That is also true for the herbs, please don’t go light on the herbs; you want a good handful of each variety; think of this as a herb and bean salad!

Bean Salad Recipe:

1 tin Borlotti Beans

1 tin Flageolet Beans

1 tin Kidney Beans

1 tin Black eye Beans

1/2 red onion thinly sliced

1/4 cup charred pine nuts

2 handfuls mixed baby leaves (kale, spinach, chard, whatever you can get your hands on)

Fresh Herbs chopped – handfull of parsley, coriander, basil and any others

3 tbl extra virgin olive oil

3 tbl vinegar

Bean Salad Method:

This truly is an easy bean salad recipe!

Open the tins of beans and drain the liquid away, pour all the beans into a saucepan with salted water; bring to the boil and then simmer for a few minutes or until just cooked through and softened slightly (but not mushy) and let steam dry.

Once the beans are dry; add all the other ingredients to the saucepan and combine well and ensure everything is coated in the olive oil and vinegar (feel free to add some more vinegar / olive oil).

Now using your hands or tongs lift the salad out onto a serving dish and serve!

NB. The reason for de-canting the salad into a different serving dish is to stop the salad resting in the vinaigrette and wilting.

Goes well with sunshine and BBQs!


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