Mixed Bean Salad

A great side dish for the BBQ or picnic

4
10
0
Equipment: 
  • Sharp knife
  • Chopping board
  • Scissors
  • Can opener
  • Teaspoon
  • Garlic press
  • Strainer or sieve
  • Large bowl
  • Small bowl
  • Fork or whisk
Ingredients: 
  • 200g can kidney beans in water            
  • 200g flageolet beans in water                
  • 200g can cannellini beans in water                
  • 200g can chickpeas                                
  • 200g can sweetcorn                          
  • 3 sticks celery        

For the dressing:

  • 1 clove garlic
  • 1 teaspoon fresh tarragon
  • 2 teaspoons fresh parsley
  • 2 teaspoons lemon juice
  • 5 teaspoons olive oil                             
Simple steps: 
  1. Drain the beans and sweetcorn and rinse in cold water. Drain again.
  2. Mix the beans and sweetcorn together in a large bowl.
  3. Wash and dry the celery. Chop into 1 centimetre pieces. Stir into the beans.

For the dressing:

  1. Peel and crush the garlic (finely chop it if you do not have a garlic press)
  2. Chop the tarragon and parsley finely with a pair of scissors.
  3. Squeeze the juice from the lemon.
  4. Put the olive oil, lemon juice, tarragon, parsley and garlic in a small bowl and whisk thoroughly to combine.
  5. Pour the dressing over the salad and mix thoroughly.
Calories: 
525
Protein: 
28g
Fat: 
9.8g
Saturated fat: 
1.3g
Carbohydrates: 
86g
Sugars: 
8.4g
Salt: 
402mg
Dietary fibre: 
21.2g
Allergen information: 
Celery