Mixed Bean Salad
Mixed Bean Salad



  • 2 tbsp olive oil
  • 25g tahini
  • Handful each of chopped parsley and coriander
  • 2 chopped garlic cloves
  • 1 lemon, juice only
  • Pinch of ground cumin
  • 200g trimmed green beans, cut into thirds
  • 400g tin of cannellini beans, drained
  • 400g tin of kidney beans, drained
  • 1 yellow capsicum, diced
  • 1 red onion, diced
  • Tip the parsley, coriander, tahini, oil, lemon juice, cumin, garlic and 50ml of water in a food processor and whizz until smooth to make a dressing. Season to taste.
  • Cook the green beans in boiling salted water for 3 mins, then drain and refresh under cold water. Drain again and tip into a salad bowl with the tinned beans, capsicum, onion and some seasoning. Toss well, then drizzle in the dressing and toss again. Leave the salad to sit for an hour, then serve with more chopped herbs on top.
20 mins
4 serving

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