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
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.