Mixed Bean Salad

A simple, store-cupboard salad featuring mixed beans, crisp vegetables, and a fresh tarragon and mustard dressing.

Vegetarian Vegan Healthy Quick Gluten Free Salad

Estimated Nutrition

Calories

107

kcal / serving

642 kcal total

Carbs

per serving

48 g total

Fat

per serving

36 g total

Protein

per serving

18 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

Equivalent to 1 tsp

CondimentsSauces

White Wine Vinegar

Equivalent to 1 tbsp

Dijon Mustard

Equivalent to 2 tsp

LegumesPulses

400

Mixed Bean Salad

Tinned, drained and rinsed

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

Tarragon

Fresh, chopped, equivalent to 1 tbsp

Parsley

Fresh, chopped, equivalent to 1 tbsp

OilsFats

Olive Oil

Equivalent to 3 tbsp

Vegetables

piece

Spring Onion

Finely chopped

stalk

Celery

Thinly sliced

piece

Tomato

Deseeded and finely diced

Method

Place the mixed beans, spring onions, celery, and tomato into a large bowl and mix thoroughly.

Combine the olive oil, vinegar, sugar, mustard, and fresh herbs in a separate jug until well emulsified.

Pour the dressing over the vegetables, season with salt and pepper, and toss to coat.