Healthy bean salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a main or 6 as a side
Skip to ingredients
- 2 tbsp olive oil
- 20g tahini
- a small handful flat-leaf parsleyplus extra to garnish
- a small handful corianderplus extra to garnish
- 2 cloves garlicchopped
- 1 lemonjuiced
- ¼ tsp ground cumin
- 200g green beanstrimmed and cut into thirds
- 400g tin red kidney beansrinsed and drained
- 400g tin cannellini beansrinsed and drained
- 1 red pepperfinely diced
- 1 red onionfinely diced
Nutrition: per serving
- kcal265low
- fat10.2g
- saturates1.5g
- carbs25.2g
- sugars6.5g
- fibre13.1g
- protein11.5g
- salt0.1g
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.
