Three Bean Salad Tuscan-Style

Three Bean Salad Tuscan-Style


8 people made this

This classic Tuscan salad uses cannellini beans, red kidney beans and fresh green beans. Combinations of different beans can be used.

Lynn Lewis

Serves: 4 

  • 300g green beans, trimmed and halved
  • 1 tin (400g) red kidney beans, rinsed and drained
  • 1 tin (400g) cannellini or lima beans, rinsed and drained
  • 1 small red onion, finely chopped
  • 2 large tomatoes (about 350g), seeded, chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper

Preparation:15min  ›  Cook:7min  ›  Extra time:3min  ›  Ready in:25min 

  1. Half fill a medium saucepan with water and bring to a boil. Add green beans; cook 5 to 7 minutes or until just tender. Drain; rinse with cold water.
  2. Combine the green beans, kidney beans, cannellini beans, onion, tomatoes and parsley in a serving bowl.
  3. Mix the oil, lemon juice and garlic. Add salt and pepper to taste. Stir the dressing into the salad.

red kidney beans

A good source of fibre, protein, vitamin B6 and vitamin C and containing many important minerals, these beans have a full flavour that complements fresh green beans.

mix and match

• Add 1 small green or red capsicum, finely diced. Add a generous pinch of sugar to the oil, lemon juice and garlic and season with salt and pepper to taste. Toss to combine.
• Use 1 tin (400g) borlotti beans, rinsed and drained, in place of fresh green beans. Add 3 tablespoons chopped fresh coriander.

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