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The best three bean salad

three bean salad

This three bean salad is healthy and nutritious.  C. makes this at least once a month and keeps it in the fridge for a light snack of last-minute lunch.  The three beans bring wholesome protein to the mix.  The red pepper, corn and raddiccio add some crunch and veggie goodness.  Finally, the red onion, garlic, basil and condiments add the final touch.  The result is a satisfying, 

 

 

 

 

 

 

 

 

 

 

  

Ingredients (serves 6):

  • 1 red pepper. finely diced
  • 1 can (400g/14oz) borlotti beans, red kidney beans, cannellini beans or other
  • 5 Tbsp olive oil
  • 1 small red onion, finely minced
  • 2 garlic cloves, finely chopped
  • 1 small tin corn (200g/7oz) or frozen corn
  • 2 cans (120g/4oz) tuna, in brine water
  • 1 handfull basil, chopped
  • 1 generous splash white wine vinegar
  • 2 Tbsp balsamic vinegar
  • 1/2 lemon, juiced
  • 1/2 raddiccio head, chopped (optional)
  • salt and pepper, to taste

Preparation:

1. Mix the beans, red pepper, red onion, garlic and corn together.

2. Add the olive oil, white wine vinegar, lemon juice and balsamic vinegar.  Adjust according to taste.

3. Crush the tuna with a fork and add to the mix.  Add the chopped basil.  Finally, add the coarsely chopped raddiccio.

4. Mix everything together.  Add salt and pepper, to taste.

5. Serve on a large platter.

* This bean salad keeps for up to a week in the fridge.  Make lots and keep for lunch boxes on-the-go.

 

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