Three Bean Salad – 160 calories

Attempting to introduce more beans and pulses into my diet, and using up some of my staple store cupboard ingredients, I came up with this delicious three bean salad!

Beautifully refreshing and very versatile – alongside a regular salad, in a wrap…. what’s not to like!  As well as being super healthy, it’s filling and fairly low in calories.  Colourful, crisp and flavoursome.  Quick to assemble!

Three bean salad

Preparation time:              20 mins

Cooking time:                    N/A

Serves:                                6

Calories per serving:          160



Black Beans, canned – drained                               234g

Chick Peas, canned – drained                                 177g

Cannellini Beans, canned – drained                        147g

Garlic, peeled                                                             2 cloves

Half a small red onion                                               26g

Vine tomato                                                               130g

Chunk of cucumber                                                  55g

Radish, trimmed x 4                                                 40g

Red lady apple, quarter                                           30g

Celery stick, trimmed                                              35g

Red pepper, quarter                                                40g

Fresh coriander, chopped                                       20g

Kalamata olives, 6 x pitted and chopped



Lime juice                                                                2 tbsps/30ml

Virgin Olive oil                                                         2 tbsps/30ml

Wholegrain mustard                                               2 tsps/10g



Drain and rinse the beans. Remove skins from chickpeas if desired.

Skin/trim and then finely chop the red onion, garlic, tomato, cucumber, red pepper, radish, celery, olives, apple.

Mix together the chopped vegetables and the beans.

Finely chop the coriander.

Pour over the oil, lime juice and add the mustard. Stir to combined. Sprinkle with plenty of freshly ground black pepper.



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