Home » Mixed bean salad

Mixed bean salad

by Christina Julia

Mixed bean salad

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 75g/3oz dried red kidney beans, soaked in cold water overnight
  • 75g/3oz dried black-eyed beans, soaked in cold water overnight
  • 75g/3oz dried borlotti beans, soaked in cold water overnight
  • 125ml/4fl oz vinaigrette
  • 1 tablespoon chopped fresh coriander leaves
  • 1 onion, sliced into rings salt and freshly ground black pepper


  • Drain the kidney, black-eyed and
    borlotti beans. Put in a saucepan,
    cover with water and bring to the
    boil. Boil rapidly for 10 minutes,
    then simmer gently for 11⁄2 hours
    until tender. Drain the cooked
    beans thoroughly, and put them in
    a large salad bowl.
  • Combine the vinaigrette and
    coriander, and pour over the beans
    while they are still warm. Toss
    thoroughly and leave to cool for
    30 minutes.
  • Mix the onion into the beans, and
    season well with salt and pepper.
    Chill for 2–3 hours before serving.

You may also like

Leave a Comment

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.