Crunchy bean salad
27 Jan 2024
Prep Time
5 minutes
Total Time
5 minutes
Background
Beans have a soft texture but if you combine them with contrasting, crispy elements, such as fennel, celery and red pepper, you get a lovely, balanced and crunchy bean salad. This version is vegan, but you can add chorizo, tuna, bacon, ham, leftover BBQ chicken to it for a hearty meal. Serve it as a side dish or with toast or in pita and tortilla.
Ingredients
- ½ red onion
- ½ fennel bulb
- 1 celery stick
- 1 garlic clove, minced
- 1 tin mixed beans
- 1 Tbsp Dijon mustard
- 1 tsp olive oil
- Lemon juice to taste
- Salt and pepper
- 1 Tbsp chopped parsley
Instructions
- Finely chop the onion, celery and fennel.
- Drain, rinse and drain again the beans then put them in a mixing bowl.
- Add the chopped veggies and minced garlic.
- Add the oil and mustard, then combine. Add enough lemon juice to your liking. Taste and season with salt and pepper.
- Stir in the parsley and serve.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Salad - Side - Supper
- Cuisines: - Italian
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Beans - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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