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
12 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.
