This classic Tuscan salad uses cannellini beans, red kidney beans and fresh green beans. Combinations of different beans can be used.
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
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
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.