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Equipment needed

  • Mixing bowl
  • Sharp knife
  • Chopping board
  • Sieve or colander
  • An empty jar with its lid/coffee cup/bowl
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Mixed Bean Salad
Preparation time: 15 minutes


      • 1 x tin of kidney beans
      • 1 x tin of black eyed peas
      • 1 x tin of butter beans
      • 1 x red pepper (de-seeded and finely diced)
      • 1 x stick of celery (finely diced)
      • Small bunch of parsley (finely chopped)
      • 1 x crushed and finely chopped garlic
      • ½ red chilli (finely diced – use a few seeds for a little chilli heat)

For the Dressing

    • 1 part oil
    • 2 parts red or white wine vinegar
    • ½ juice from a lemon
    • Salt & pepper
    • 1 tsp wholegrain mustard (optional)
    • 1 tsp sugar


  1. Drain and rinse the beans in the sieve or colander, add to the bowl
  2. Add the finely chopped pepper, celery, parlsey and garlic and chilli
  3. In the jar, add the ingredients for the dressing – put the lid on and shake really well. If you don’t have a jar, just mix in a mug or bowl with a fork. Pour the dressing over the bean mixture
  4. Taste and season – add more lemon or vinegar if you want it to be tangier, or add any more salt and pepper or sugar if it feels unbalanced in flavour.

Swaps and additions:

  • Chickpeas are a great swap or addition as they a bit more of a crunchy texture.
  • If you have dried beans, follow the packet’s instructions on how to soak them overnight. You can use tins of already mixed beans – but try to avoid ones with added flavours and dressings.
  • If you don’t like parsley, try another herb such as dill, fennel sprigs, coriander or thyme.
  • Try adding sweetcorn (tinned or frozen), finely chopped spring onions, chopped olives or green beans (also known as French beans) – cook these in boiling water for 5 minutes until tender, then cool in cold water before adding to the salad.

Tips: This can be eaten straight away, but it tastes better and better the longer the dressing is left to soak in to the other ingredients – for optimal taste, make the day before you want it.

Storage: Keep in a sealed container in the fridge for up to 4 days. As above – it will only improve with taste!