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

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

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.