Three Bean Salad

3 bean salad in a glass bowl with glass bobbles all round the rim, with a spoon.

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5 from 1 vote

Prep Time5

Cook Time5

Total Time10

Course: Lunch, Picnic

Cuisine: English

Diet: Nut Free, Vegetarian

Servings:

Calories: 274kcal

Author: Thrifty Lesley

Cost: ??p per serving

Equipment

mixing bowl
large mixing spoon
tin opener if the beans aren't in a ring pull tin

Ingredients

1 can kidney beans
1 can butter beans
225 g green beans

Dressing

3 tblsp olive oil
1 tblsp vinegar white wine vinegar is fine here
1 tsp Dijon
salt and pepper
5g parsley chopped very fine - optional
1 tsp granulated sugar optional

Instructions

Open and drain the two cans of beans
1 can kidney beans, 1 can butter beans
Give them a bit of a rinse and drain well
Top and tail the green beans, cut into pieces and simmer in a little water until cooked through. Drain well
225 g green beans
Whisk all the dressing ingredients together
3 tblsp olive oil, 1 tblsp vinegar, 1 tsp Dijon, salt and pepper, 5g parsley, 1 tsp granulated sugar
Mix the canned beans and green beans together
Stir through the dressing and allow to marinate
Store in the fridge for up to 3-4 days until needed

Notes

What else can I use this bean mix for

You might not want this three bean mix as a salad any more before it's used up, so how else can it be used

stir it through cooked pasta and enjoy hot or cold, maybe with some added grated cheese, crumbled feta or drained tinned tuna
top a jacket potato with it
enjoy with a platter of crudités
add other things to it to stretch it further or make it taste different - a bit of chicken or fish, a tin of drained tuna, some black olives and chilli etc

What other ingredients could be used in this recipe

the easiest way to ring the changes in this recipe is to vary the dressing - here are just a few to give you ideas
- a standard vinaigrette. Whisk together a tsp of Dijon mustard (mustard emulsifies a salad dressing, making it thicker) with 2 tblsps of vinegar (cheap white vinegar is fine here), 6 tbsps of oil and salt & pepper. Whisk until thickened
- or how about a mustard and honey dressing. Whisk together 2 tsp wholegrain mustard, 2 tsp honey, the juice of 1 lemon and 6 tbsp extra virgin olive oil and season with salt and pepper.
- For an Asian twist, try 2 tbsp soy sauce, 2 tbsp toasted sesame oil, 2 tbsp neutral oil, juice of 1 lime, ¼ tsp chilli flakes and 1 tsp honey, all whisked together
- For a fruity dressing - Whisk together the zest and juice of 1 orange, 4 tbsp sherry vinegar and 6 tbsp extra virgin olive oil. Season to taste then stir in 2 tbsp sultanas.
- A delicious light dressing can be made with 2 tbsp tahini, the juice of 1 lemon, salt, pepper and 6 tbsp water, whisked.
- Or how about a lovely anchovy dressing? Crush 1 clove garlic with a pinch of salt and 2 anchovy fillets in oil in a pestle and mortar. Whisk in 2 tbsp red wine vinegar followed by 6 tbsp extra virgin olive oil and 2 tbsp capers.
- A super simple dressing is made with 2 tbsp sweet chilli dressing whisked with the zest of 2 limes and 6 tbsp rice wine vinegar
- This Middle Eastern style dressing is fabulous! Whisk together 2 tbsp tahini with the juice of 1 lemon, salt, pepper and 6 tbsp water in a small bowl.
change the beans to whatever you have or like - chickpeas and butter beans; red kidney beans and haricot beans; cannellini and green lentils.
add a tin of drained tuna or salmon
add a little crumbled feta, chopped mozzarella or mozzarella balls
add fine chopped cooked chicken or turkey
change the green beans to runner beans if you grow them; broad beans or edamame
add a dollop of Dijon mustard
if you like them, some raw red onion crescents would be good. Slice them really fine and soak in a little milk or water for a few minutes to take the strength down a notch
add finely sliced spring onions
You could add finely chopped vegetables
- very finely sliced celery
- grated carrot
- fine chopped black olives
- some sliced gherkins
- finely sliced red chilli

Nutrition