Anytime 3 Bean Salad

This is a simple 3 bean salad recipe which can be kept in the fridge for a few days. It can be constantly nibbled at or used as a salad as part of a full dinner. It’s quick, cheap, tasty and super healthy.

Ingredients – 

  • 3 cans of cooked beans/pulses e.g. Cannellini/farver/butter/borlotti/kidney
  • Beetroot – cooked and not pickled. 4 – 6
  • Tomatoes – 1 punnet – any variety of small/baby tomatoes
  • Garlic. 2 – 4 chopped/minced cloves depending on how smelly/healthy you want to be!
  • Fresh herbs – flat leaf parsley or coriander – half a bunch of leaves – chopped
  • 2 green chilies – de-seeded and chopped small
  • Dried Oregano – 1 teaspoon
  • Red Wine Vinegar – 2 tablespoons
  • Salt and Pepper – up to you, but a few grinds of pepper and a pinch of salt
  • Oil – Olive or Rape Seed – Optional, about 2 tablespoons

Step 1 – choose your beans – 3 tins/cans.

This is up to you, I like to go with 1 can of Cannellini Beans, 1 can of Butter Beans, 1 can of Farver Beans or Borlotti Beans. I find this combo looks nice and works well together as sizes and textures. (Use your preferred beans).

Drain the beans and rinse them if you wish. Put them in a mixing bowl with the oil, red wine vinegar, Oregano, salt and pepper.

Step 2 – chop the beetroot

Purple fingers time. Chop the beetroot into cubes about the size of a stock cube. Mix it in with the beans

Step 3 – Chop the tomatoes

Chop the tomatoes round the equator and mix them in with the beans and beetroot.

Step 4 – Add the rest

Chop the parsley/coriander and chop and de-seed the chilies, mix this in with the rest of the salad.

And that’s it! Simple, cheap, fast and tasty. It will keep for a few days in the fridge for snacks, and works perfectly well as a side dish or a main course.

Time to Science…

Benefits of Beans

Benefits of Beetroot

Benefits of Garlic

Benefits of Tomatoes

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