Three bean salad recipe

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  • Yield: 4 to 6 Servings


  • 6 oz/175 g mixed salad greens, such as spinach, arugula, and frisée
  • 1 red onion
  • 3 oz/85 g radishes
  • 6 oz/175 g cherry tomatoes
  • 4 oz/115 g cooked beet
  • 10 oz/280 g canned cannellini beans, drained and rinsed
  • 7 oz/200 g canned red kidney beans, drained and rinsed
  • 10½ oz/300 g canned flageolets, drained and rinsed
  • scant ⅓ cup dried cranberries
  • scant ½ cup roasted cashews
  • 8 oz/225 g feta cheese (drained weight), crumbled
For the dressing
  • 4 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • Salt and pepper
How to Make It
  1. Arrange the salad greens in a salad bowl and set aside.
  2. Thinly slice the onion, then cut in half to form half moons and put into a bowl.
  3. Thinly slice the radishes, cut the tomatoes in half, and peel the beet, if necessary, and dice. Add to the onion with the remaining ingredients, except the nuts and cheese.
  4. Put all the ingredients for the dressing into a screw-top jar and shake until blended. Pour over the bean mixture, toss lightly, then spoon on top of the salad greens.
  5. Sprinkle over the nuts and cheese and serve at once.

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