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Three Bean Salad

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Category: Lunch Dinner


400g can kidney beans, drained and rinsed
400g can of chickpeas, drained and rinsed
400g can of butterbeans, drained and rinsed
4 spring onions, finely chopped
2 red peppers, diced
2 yellow peppers, diced
1 small can of sweetcorn, drained and rinsed

Ingredients for dressing

1 tablespoon Dijon mustard
3 garlic cloves, crushed
125ml extra virgin olive oil
Juice of 1 lemon
Salt and pepper

Three Bean Salad Directions

    1. To make the dressing, combine the mustard and garlic in a large bowl, season with salt and
    pepper and then gradually mix in the olive oil
    2. Add the lemon juice to taste
    3. Stir the beans and vegetables into the dressing and mix well
    4. Taste and adjust the seasoning


Serves 8

Nutrition facts

Serving size 218 vegetarian

Per Serving

Kcal: 124 kcal
Kjoule: 509 Kjoule
Fibers (g): 3.5g
Sodium (mg): 0.7mg
Carbs: 8.4g
Sugar (g): 3g
Fat: 7.5g
Saturated fat (g): 1.1g
Proteins: 3.6g

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