A large serving bowl of green beans and red pomegranate seeds with wooden serving spoons, sat on a wooden table with white linen

Healthy bean salad

  • Serves 4 as a main or 6 as a side
  • Easy

Ready in just 20 minutes, this colourful salad is packed with green beans, kidney beans and cannellini beans, and comes finished with a green tahini dressing to boost the flavour

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Make up this healthy bean salad, then check out our green bean salad, watermelon and halloumi salad, potato salad and more summer salad recipes

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Ingredients

  • olive oil 2 tbsp
  • tahini 20g
  • flat-leaf parsley a small handful, plus extra to garnish
  • coriander a small handful, plus extra to garnish
  • garlic 2 cloves, chopped
  • lemon 1, juiced
  • ground cumin ¼ tsp
  • green beans 200g, trimmed and cut into thirds
  • red kidney beans 400g tin, rinsed and drained
  • cannellini beans 400g tin, rinsed and drained
  • red pepper 1, finely diced
  • red onion 1, finely diced

Method

  • Step 1

    Put the oil, tahini, parsley, coriander, garlic, lemon juice and cumin in a food processor or blender with 50ml water. Season and whizz until completely smooth and runny – if the dressing is still a little thick, add a splash more water. Taste and adjust the seasoning if necessary.

  • Step 2

    Bring a pan of salted water to the boil. Cook the green beans for 3 minutes until just tender. Immediately drain, rinse under cold water until cool and transfer to a large bowl. Add the tinned beans, pepper and onion, and season, tossing together. Drizzle over the dressing and toss again. If you have time, leave the salad to sit for an hour so the flavours develop. Otherwise, serve immediately, and garnish with the remaining herbs.

Discover more great green bean recipes

Blistered green bean salad with mustardy dressing

Nutritional Information

  • Kcals 265
  • Fat 10.2g
  • Saturates 1.5g
  • Carbs 25.2g
  • Sugars 6.5g
  • Fibre 13.1g
  • Protein 11.5g
  • Salt 0.1g
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