Quick Bean Salad Recipe

This easy bean salad combines canned beans, fresh vegetables and a bright lemon dressing. It works well as a light lunch, picnic dish or make-ahead side.

Ingredients

• 2 cans mixed beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1 bell pepper, diced
• 1 small red onion, finely chopped
• 1 handful fresh parsley or cilantro, chopped
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice or red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• Salt and black pepper, to taste

Method

1. Drain and rinse the beans thoroughly, then place them in a large bowl.
2. Add the tomatoes, cucumber, bell pepper, red onion and herbs.
3. Whisk together the olive oil, lemon juice, mustard and garlic. Season with salt and pepper.
4. Pour the dressing over the salad and toss gently until evenly coated.
5. Serve immediately or refrigerate for 20 to 30 minutes to let the flavors develop.

Serving and Storage

Serve the salad on its own, spoon it over leafy greens or pair it with grilled vegetables, fish or chicken. Crumbled feta, olives, avocado or sweetcorn can also be added.

Store leftovers in a covered container in the refrigerator for up to three days. Stir before serving.