Easy Peasy Mixed Bean Salad Recipe

Mixed Bean Salad

I’m not sure if my photo does this dish justice but this is a really nutritious recipe that is totally easy to make. I basically bought one of those little lunch pots from Marks & Spencer in an “I’m starving hungry but far away from home” moment and it was so delicious that I figured I could easily make it myself – with less of the calories! It’s great to have for a guilt-free healthy lunch (beans being a great source of protein in vegetarian/vegan diets) with a mixed salad and maybe some hummous. As always I am quite “free” with my quantities, preferring just to bung things in according to intuition rather than precise amounts but I shall try to give approximate amounts in my recipe. So here goes:



1 can cannellini beans

1 can kidney beans

1 can chickpeas

(Please note that ANY beans of your choice may be used!)

1 tin of sweetcorn

1 medium red onion

Handful of fresh parsley

Handful of fresh coriander

Some sweet red pepper (I used ones from a jar as I didn’t have any fresh and this worked really well but I’m sure fresh would be good too!)

Handful spring onions

2-4 cloves of garlic

Sprinkle of paprika

Olive oil (a good swish)

White wine vinegar (start with 2 tablespoons)

Juice of half a lime


In essence just mix all of the above into a large mixing bowl! In terms of the olive oil, just add a good swish to the bean/sweetcorn/pepper/herb mix to coat. Don’t drown in oil of course otherwise it won’t end up being very healthy but just add a swish of oil then the white wine vinegar and lime juice and taste and adjust to your liking.

I added paprika but you don’t “have” to.

I used 2 garlic cloves so as not to offend anyone I might see that day with my garlic breath but you can add more of course.

Once you are happy with your bean mix refrigerate for a few hours before serving to allow the beans to soak up the flavour of the dressing. My other half couldn’t wait for a few hours so we did have a serving straightaway and it tasted very nice- if you have time to refrigerate it just adds to the flavour.

This amount (using 3 tins of beans) does last for a few lunches so if you don’t want to be eating beans for days then you could halve the amount of beans used. We loved this so much though that we were happy to have it for a few days in a row.


13 thoughts on “Easy Peasy Mixed Bean Salad Recipe

  1. Going to try this on Sunday, a Church Lunch for 40 people!!
    Not everyone will want it, so going to treble the quantities.

    1. I completely missed your comment. Only a year late!!! Sorry. Glad you like the recipe, so easy to make. The pepper adds a lovely sweetness as well as a crunch :-) xx

    1. Thanks for your lovely comment, that’s great to hear!! So pleased you like them- got lots more vegetarian recipes I’ve tried recently that I’m just waiting to find enough time to sit down and post them!

    1. I only just saw your comment!! I must be the most unobservant person ever :-) Thank you! I’m so pleased you like this dish, it does seem to be one of my most popular posts which is so encouraging as it’s such a healthy vegetarian/vegan dish. The more people who realise vegetarian/vegan food can be totally yummy the better :-) Lots of love to you in New Zealand xx

    1. Sorry for the late response! So pleased you enjoyed this. I’m amazed at how many people are finding my site from this recipe- I am really pleased that people are embracing such a simple and healthy dish xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s