Three Bean Salad Tuscan-Style
25 minutes
This classic Tuscan salad uses cannellini beans, red kidney beans and fresh green beans. Combinations of different beans can be used.
Lynn Lewis
9 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:7min ›
Extra time:3min ›
Ready in:25min
- 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.
- Combine the green beans, kidney beans, cannellini beans, onion, tomatoes and parsley in a serving bowl.
- 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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