Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A crunchy, tangy salad of green beans, kidney beans and cannellini in a sharp mustard and cider vinegar dressing, with no sugar in sight.
Side dish. Good with barbecued chicken, grilled sausages or burgers. Find a main
Plus 30 minutes standing
Equipment: Saucepan, large mixing bowl
Measures and names
Ingredients
- 200 g green beans, trimmed and halved
- 400 g tin red kidney beans, drained and rinsed
- 400 g tin cannellini beans, drained and rinsed
- 1/2 small red onion, finely chopped
- 1 celery stick, finely diced
- 1 small handful flat-leaf parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
- Salt and black pepper
Method
- Cook the green beans in boiling salted water for 3-4 minutes until just tender, then drain and rinse under cold water.
- Whisk the olive oil, vinegar, mustard and garlic together in a large bowl with a good pinch of salt and pepper.
- Add the green beans, kidney beans, cannellini beans, onion, celery and parsley and toss well.
- Leave for at least 30 minutes for the flavours to develop, then toss again before serving.
Swaps and tips
The salad is best made a few hours ahead so the beans absorb the dressing. It keeps for 3 days in the fridge.
Easy variations
- Use chickpeas instead of cannellini
- Add a diced green pepper
- Stir in some chopped dill
- Add a pinch of chilli flakes to the dressing
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 6 g | 12 g | 6 g | 7 g | 150 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
