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Home > Recipes > Classic bean salad

Classic bean salad

Classic bean salad in a large serving bowl with a metal spoon and fork and cloth napkin with blue trim on the side.
(4)
Preparation time: 10 minutes
Cooking time: 0 minutes
Serves: 6
Vegetarian
,
Gluten free
,
Dairy free
,
Nut free
Classic bean salad in a large serving bowl with a metal spoon and fork and cloth napkin with blue trim on the side.
  • 2 serves of vegetables per 
  • cup
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Ingredients

Salad
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

Dressing  
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

Tips

  • This salad is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Beans provide plant-based protein. Choose no-added-salt varieties to reduce sodium intake. 
  • ½ cup of beans is a vegetable serve. Aim for 5 serves of vegetables each day. 

 

  • Onion stores well in the fridge in an airtight container. 
  • Chop the celery fronds finely and add to the salad. 

  • You can save money by using home brand canned beans. 
  • To save money try growing your own herb, like parsley, in the garden or in pots.

Method

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. 

Tips

  • This salad is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Beans provide plant-based protein. Choose no-added-salt varieties to reduce sodium intake. 
  • ½ cup of beans is a vegetable serve. Aim for 5 serves of vegetables each day. 

 

  • Onion stores well in the fridge in an airtight container. 
  • Chop the celery fronds finely and add to the salad. 

  • You can save money by using home brand canned beans. 
  • To save money try growing your own herb, like parsley, in the garden or in pots.

Rating

4.3
(4)

Rate this recipe

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