An easy bean salad that is quick to prepare. A salad that works both as a side for BBQ's or great on its own as a light lunch. Using tinned beans from the pantry this great salad can be ready in no time.
Add all ingredients for the dressing in a lidded jam jar or dish and shake or whisk together.
Taste and season with salt & pepper to your liking. Set aside while you prepare the salad.
Salad
Thinly slice the red onion and place in a small bowl and cover with boiling water while you prepare the rest of the salad. This removes the harshness of the raw onion for the salad.
Drain and rinse the tinned mixed beans and place in a large serving bowl with the sweetcorn.
Chop the coriander, dice the tomato and pepper and add to the beans.
Drain the water off the onions and add the onions to the bean salad.
Add half the vinaigrette to the salad, mix well and season with salt & pepper. As the beans sit they will absorb more of the dressing. Add more as required to suite your taste, before serving.
Check seasoning before serving. Depending on your beans, you may not need all the dressing, keep any unused in the fridge for up to 2 weeks and use on salads.
Notes
I used a large tomato in the recipe, alternatively you can use 3-4 smaller cherry tomatoes depending on what you have available.
Nutrition Facts
Mixed Bean Salad
Amount Per Serving
Calories 394Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Sodium 22mg1%
Potassium 688mg20%
Carbohydrates 40g13%
Fiber 10g42%
Sugar 7g8%
Protein 11g22%
Vitamin A 1353IU27%
Vitamin C 48mg58%
Calcium 37mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Salad, Side Dish
Cuisine : BBQ, British, Mediterranean
Keyword : BBQ, Bean, Salad, Side Dish, vegan, vegetarian