Three Colour Bean Salad

Three Colour Bean Salad


3 people made this

This salad uses green beans, red kidney beans and cannellini beans for a salad that is as pretty as it is tasty.

Zoë Harpham

Serves: 4 

  • 50ml red grape or apple juice
  • 2 tablespoons tomato sauce
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons olive oil
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1 red onion, halved and thinly sliced
  • 350g flat green beans, cut into short lengths
  • 420g tin red kidney beans, drained and rinsed
  • 400g tin cannellini beans, drained and rinsed

Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Whisk together the grape or apple juice, tomato sauce, vinegar, mustard, oil, ginger and salt in a large bowl. Add the onion, stirring to coat in the dressing. Set aside.
  2. Cook the green beans in boiling water for 4 minutes, or until just tender. Drain and refresh in a sieve under cold running water, to cool quickly and retain their bright green colour. Add to the bowl with the onion and toss to combine so they are well coated in the dressing.
  3. Gently fold in the red and white tinned beans and stir everything together. Serve at room temperature or chilled.

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