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Healthy bean salad
- Nadine Brown
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Serves 4 as a main or 6 as a side
Easy
Total time: 20 mins
A star rating of 5 out of 5.0 ratingsRate
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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
Gluten free
Healthy
Vegan
Vegetarian
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Make up this healthy bean salad, then check out our green bean salad, niçoise salad, potato salad and more summer salad recipes.
Healthy bean salad recipe
Ingredients
Nutrition
-
2 tbsp olive oil
-
20g tahini
-
a small handful flat-leaf parsley
plus extra to garnish
-
a small handful coriander
plus extra to garnish
-
2 cloves garlic
chopped
-
1 lemon
juiced
-
¼ tsp ground cumin
-
200g green beans
trimmed and cut into thirds
-
400g tin red kidney beans
rinsed and drained
-
400g tin cannellini beans
rinsed and drained
-
1 red pepper
finely diced
-
1 red onion
finely diced
Nutrition: per serving
-
kcal265
low
-
fat10.2g
-
saturates1.5g
-
carbs25.2g
-
sugars6.5g
-
fibre13.1g
-
protein11.5g
-
salt0.1g
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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.
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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
Authors
Nadine Brown
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