Mixed bean salad
HB-14546 · Hand-built original
A no-cook pantry salad of mixed beans, celery, tomato, and fresh herbs in a sharp Dijon and white wine vinegar dressing.
Side dishes30 minServes 2236 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: spring onions
Servings:2quantities adjust to match
Ingredients
- 1 x 14 oz tin mixed beans, drained and rinsed
- 2 spring onions, finely chopped
- 2 celery sticks, thinly sliced
- 1 large tomato, deseeded and finely diced
- salt and freshly ground black pepper
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp sugar
- 2 tsp Dijon mustard
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh parsley
Method
- Tip the drained mixed beans into a roomy bowl with the spring onions, celery, and diced tomato and stir everything together.
- Whisk the olive oil, white wine vinegar, sugar, and Dijon mustard in a separate small bowl until the dressing comes together.
- Chop the tarragon and parsley and stir them through the dressing so the herbs are evenly distributed.
- Pour the herbed dressing over the beans, season generously with salt and freshly ground black pepper, and toss the salad until every bean glistens.
Prep: 30 min
Nutrition (per serving, where published)
236 kcalCalories
2.9 gProtein
11 gCarbs
21.3 gFat
3 gSaturates
1.8 gFibre
0.4 gSugars
103 mgSodium
0 mgCholesterol
510 mgPotassium
126 mgCalcium
3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data