Mixed Bean Salad

Name: Mixed Bean Salad
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 x 210g can kidney beans in water; 1 x 400g can three bean salad in water; 1 x 210g can chickpeas; 1 x 200g can sweetcorn; 3 sticks celery; 1 clove garlic; 2-3 sprigs fresh tarragon (optional); 1 small bunch (20g) fresh parsley; 1 small lemon OR 2 x 15ml spoons lemon juice; 60ml olive oil

8 steps

Prep:20min

To make this salad you just combine different types of canned beans and vegetables and mix with a dressing. You can use fresh beans if you wish.

Updated at: Thu, 17 Aug 2023 10:04:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories327.7 kcal (16%)

Total Fat16.5 g (24%)

Carbs39.5 g (15%)

Sugars12.1 g (13%)

Protein7.9 g (16%)

Sodium788.1 mg (39%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 210gcan kidney beans in water

1 x 400gcan three bean salad in water

1 x 210gcan chickpeas

1 x 200gcan sweetcorn

3sticks celery

For Dressing

1clove garlic

2 sprigsfresh tarragon

small, OR 2 x 15ml spoons lemon juice

60mlolive oil

Instructions

Step 1

Drain the beans and sweetcorn and rinse in cold water. Drain again.

Step 2

Mix the beans together in a large bowl.

Step 3

Wash and dry the celery. Chop into 1cm pieces. Stir into the beans.

Step 4

Peel and crush the garlic.

Step 5

Use scissors to finely chop the tarragon (if using) and parsley.

Step 6

Squeeze the juice from the lemon, if using fresh.

Step 7

Put the olive oil, lemon juice, tarragon, parsley and garlic in a small bowl and whisk thoroughly to combine. Alternatively, place in a jar with a lid and shake until well mixed.

Step 8

Pour the dressing over the salad and mix thoroughly. Transfer to a serving bowl.

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