Three-bean salad

Three-bean salad

A great side dish to prepare in advance for a party – try serving with pitta bread and houmous.

By , 21 September 2015
Three-bean salad
  • Ready in: 20 mins
  • Serves: 8
  • Price: 37p per serving
Nutritional Info
Each 146g serving contains
  • Fat med
    8.2g
    12%
  • Saturates low
    1.2g
    6%
  • Sugars low
    4.3g
    5%
  • Salt low
    0.4g
    6%
  • Energy 816KJ 195KCAL
    10%
of your reference intake.
Typical energy values per 100g: 559kJ/134kcal.
Ingredients
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 2 tbsp oil from jar of sun-dried tomatoes
  • 300g frozen broad beans
  • 2 sun-dried tomatoes, drained and chopped
  • 400g can red kidney beans, drained and rinsed
  • 2 x 300g cans cannellini beans, drained and rinsed
  • 1-2 celery sticks, sliced
  • 1/2 bunch spring onions, sliced
Method
  • Whisk the olive oil, vinegar, mustard and tomato oil together to make a dressing. Season well.

  • Cook the broad beans in boiling water for 5 minutes. Drain and rinse under cold running water. Slip off the outer skins with your fingers.

  • Mix the broad beans, sun-dried tomatoes, red kidney beans and cannellini beans with the dressing. Cover and leave in the fridge to chill until ready to serve. Stir in the celery and spring onions just before serving.