Mixed Bean Salad
budgetlight
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
Method
- Steam the green beans until tender, approximately 5–8 minutes.
- Drain and rinse the chickpeas, kidney beans and sweetcorn and place in a large serving bowl.
- Dice the red onion and gherkins to a similar size as the kidney beans and add to the bowl.
- Add the minced garlic and roughly chopped coriander.
- Add the steamed green beans, then stir through the lemon juice, olive oil, sesame oil, red wine vinegar and wholegrain mustard. Season generously with salt and pepper to taste.
Ingredients
Metric
Produce
- 1 garlic
- 1 red onion
- 100g green beans
- ½ lemon
- fresh coriander (large handful, roughly chopped)
Tins & Dry
- chickpeas (400g)
- kidney beans (400g)
- sweetcorn (200g)
Pantry
- 2 tbsp olive oil
- 3 tbsp sesame oil
- 2 tsp wholegrain mustard
- 4 tbsp red wine vinegar
- 2 gherkins
- salt (to taste)
- black pepper (to taste)
Equipment
- Steamer
- Sharp knife
- Chopping board
- Large serving bowl
- Garlic press or mincer
- Mixing spoon
- Teaspoon
- Tablespoon
Nutrition per serving
Calories 409 kcal
Protein 13.1g
Carbs 44.9g
Fat 20.6g
Fibre 11.3g
Values are approximate.