Description
This 4 bean salad recipe is unlike all the others. It is a perfect combination of textures, where the contribution of each bean was carefully thought-out.
Ingredients
Units
Scale
- 200g (7oz) green beans, topped and tailed
- 240g (1 tin) cooked chickpeas
- 240g (1 tin) cooked kidney beans
- 240g (1 tin) cooked cannelini beans
- 2 red onions, peeled and thinly sliced
- 1 red chilli, washed and finely chopped
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) balsamic vinegar
- 125ml (1/2 cup) fresh coriander leaves, washed and chopped
- Salt and pepper, to taste
Instructions
- Boil the green beans in salted water until fork tender. Drain and set aside.
- Once the green beans are cooled down, toss all the ingredients together in a large bowl and serve.
Notes
- Substitute the different beans with your favourite pulses.
- You can play with different salad dressings too!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 278
- Sugar: 3.5 g
- Sodium: 24 mg
- Fat: 5.9 g
- Carbohydrates: 43.9 g
- Fiber: 11.5 g
- Protein: 14.7 g