Beans and greens salad

  • serves 4
  • A little effort

This beans and greens salad is the perfect mid-week supper. Easy to make and great value, this salad is full of flavour with a red wine vinegar and Dijon mustard dressing. Add some shredded chicken or crumbled feta if you like.


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  • kidney beans 400g tin, rinsed and drained
  • green beans 100g, blanched and cut into 3cm pieces
  • tenderstem or broccoli 200g, chopped into small pieces and blanched
  • avocado 1 small, peeled and diced
  • celery 2 stalks, sliced
  • red onion ½, finely chopped
  • baby watercress a good handful
  • red wine vinegar 2 tbsp
  • Dijon mustard 1 tsp
olive oil
  • crusty bread to serve


  • Step 1

    Put the first 7 ingredients in a bowl. Whisk the vinegar and mustard together then whisk in 3 tbsp olive oil and season. Add to the salad, toss everything together and serve with crusty bread.

Nutritional Information

  • Kcals 211
  • Fat 14.3g
  • Carbs 13.3g
  • Fibre 6.8g
  • Protein 7.2g
  • Salt 0.8g