Creamy mixed bean salad

Creamy mixed bean salad


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This hearty salad mixes a variety of fresh and canned vegetables into a nutritious dish packed with strong flavours. Fresh basil infuses a creamy yoghurt and mustard dressing.

Pat Alburey

Serves: 4 

  • 250g green beans
  • 465g tinned kidney beans
  • 375g tinned cannellini beans
  • 430g tinned lentils
  • 300g artichoke hearts in oil
  • 150g button mushrooms
  • 75g spring onions
  • 1 butter or coral lettuce
  • For the dressing
  • 1 cup natural yoghurt
  • ½ lemon
  • 1–2 teaspoons Dijon mustard
  • a large handful of basil
  • salt and black pepper

Preparation:25min  ›  Cook:5min  ›  Ready in:30min 

  1. Bring a saucepan of water to the boil. Top, tail and halve the green beans. Cook for 5–6 minutes or until just tender. Rinse under cold water then drain.
  2. Rinse the kidney beans and cannellini beans and lentils; drain and spread on a tea towel to dry.
  3. Drain the artichoke hearts on paper towels and cut into quarters. Clean and slice the mushrooms; trim and slice the spring onions.
  4. To make the dressing, put the yoghurt into a large bowl, squeeze in the juice from the lemon, add mustard to taste, and stir well.
  5. Reserve a few sprigs of basil for a garnish, then tear the rest and add to the dressing. Season to taste with salt and pepper.
  6. Rinse and dry the lettuce leaves and arrange on a serving dish. Mix the vegetables into the yoghurt and mustard dressing. Spoon on top of the lettuce leaves and garnish with the reserved basil.


Diced cheese, strips of cooked ham, chicken or turkey or some small peeled prawns can be added to this creamy salad.


good source of vitamins B group, C and folate.

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