Mixed bean salad

(14 ratings)

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Mixed bean salad
Mixed bean salad
  • Serves: 6

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This colourful mixed bean salad is a great side dish to serve as part of a summer buffet. Itís very healthy and a great source of fibre Ė and tastes really refreshing too. It goes down well when served at a summer barbecue for vegetarians and meat eaters alike. Spring onions add a delicious tangy flavor to the dish along with the tender sweet corn and red wine vinegar which gives it a kick. This healthy dish can be served for lunch or as a starter on a summerís day.


  • 3 spring onions, trimmed and finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 red pepper, deseeded and chopped
  • 400g can flageolet beans, drained
  • 410g cannellini beans, drained
  • 400g can butter beans, drained
  • 390g carton black beans, drained
  • 100g sweetcorn, cooked and drained
  • 4-6tbsp olive oil
  • 2-3tbsp red wine vinegar
  • 1tsp Dijon mustard (or to taste)
  • a little clear honey
  • salt and pepper to serve

You can ring the changes by using lots of different beans. For example, try red kidney beans instead of the butter beans, and try adding a couple of tablespoons of freshly chopped herbs (such as flatleaf parsley or coriander) as well.


  1. Mix together the spring onions, garlic and red pepper in a bowl.
  2. Tip all the canned beans and sweetcorn into a large sieve and rinse well under cold water before adding to the bowl with the vegetables.
  3. Whisk together the olive oil, vinegar, mustard, honey and seasoning to form a dressing (adjust the quantities according to taste). Drizzle over the bean mixture and toss gently.

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