Recipe for an Easy Bean Summer Salad

I used to struggle with beans; I found their texture questionable and their taste bland. However, a health kick, a chat with a dietitian, and some cracking recipes changed my mind, and now beans are among my favourite go-to foods. They’re healthy, easy, and adaptable. Plus, they absorb flavours in a really satisfying way. If the dreaded bean bloat puts you off, soaking dried beans overnight or giving tinned beans a good rinse can help eliminate that. I love a cannellini bean or a lentil, but there is no bean I would turn my nose up at.

Enjoy the health benefits of beautiful beans with this incredibly simple and adaptable recipe for a filling summer salad.

Ingredients

. 1 tin of cannellini beans

. 1 tin of kidney beans

. ¼ of a red Onion, finely chopped

. Cooked Green Beans chopped

. 1 celery stalk chopped into small pieces

. A handful of fresh coriander chopped

. A handful of mint chopped

For the Dressing

. 3 Tbs red wine vinegar

. 4 Tbs extra virgin olive oil

. salt and pepper

. 1 Tsp of Dijon mustard

Method

Open your tins of beans and rinse them thoroughly under cold water. Then, depending on how much you want to use, empty them into a big salad bowl. If you have more than you need, you can place them in a storage box, cover them with water, and freeze them for later use.

Place the remaining ingredients in the bowl and mix the salad well. Then, add your dressing and mix well again. Cover and leave it in the fridge for an hour to let the beans absorb the dressing. The salad goes well with fish, barbecue food or on its own as a healthy lunch or snack. You can also mix in some tuna or chicken for extra protein.

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