Mixed Bean Salad
budgetlight
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
Recipe by Stephanie Mayford
Published 29 June 2026
Steps
- 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
US Units
Produce
- 1 garlic
- large clove, minced
- 1 red onion
- finely diced
- 3½oz green beans
- large handful; steamed until tender
- ½ lemon
- juice only
- 30 sprigs fresh cilantro (large handful, roughly chopped)
Tins & Dry
- 1 can chickpeas (400g)
- 400g tin, drained and rinsed
- 1 can kidney beans (400g)
- 400g tin, drained and rinsed
- 1 can sweetcorn (200g)
- small tin (approximately 200g), drained
Pantry
- 2 tbsp olive oil
- 3 tbsp sesame oil
- 2 tsp wholegrain mustard
- 4 tbsp red wine vinegar
- 2 gherkins
- large, diced to similar size as the kidney beans
- 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 13g
Carbs 45g
Fat 21g
Fibre 11g
Values are approximate.