Home > Recipes > Classic bean salad
  • 2 serves of vegetables per 
  • cup
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1 400g can no-added-salt cannellini beans, rinsed and drained
1 400g can no-added-salt kidney beans, rinsed and drained
1 400g can no-added-salt chickpeas, rinsed and drained
½ red onion, finely chopped & soaked in water
2 celery stalks, finely chopped
1 cup fresh parsley, chopped

2 tbsp apple cider vinegar  
1 tbsp olive oil  
Pinch salt  
Black pepper  

Savvy swaps

You can swap:

Apple cider vinegar
Balsamic or white wine vinegar
Beans and chickpeas
3 cans of 3 bean mix



Step 1
Drain the chopped and soaked onion well.

Step 2
In a large bowl, mix the cannellini beans, kidney beans, chickpeas, onion, celery and parsley.

Step 3
To make the dressing whisk together the apple cider vinegar, olive oil, salt and pepper.

Step 4
Add the dressing to the bean mix and toss to coat.

Step 5
Cover and chill in the refrigerator for 2 hours to allow the beans to absorb the dressing.

Food safety tip: If you are taking leftovers for lunch, bean salad needs to be kept cold so pack an ice brick. 




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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