Three Bean Salad

For a fruity hit, add a handful of raisins. For a milder onion flavour, swap the red onion for 1 finely chopped spring onion.




  • 200 g

    green beans, ends trimmed

  • 400 g

    tin kidney beans, drained and rinsed

  • 400 g

    tin cannellini beans, drained and rinsed

  • 1/2

    red onion, finely chopped, see intro

  • Large handful parsley, roughly chopped

For The Dressing: 

  • Finely grated zest and juice 1/2 lemon

  • 1/2 Tbsp.

    wholegrain mustard

  • 1 Tbsp.

    runny honey

  • 3 Tbsp.

    extra virgin olive oil


  1. Step 1: Bring a small pan of water to the boil and cook the green beans for 5min, or until just tender. Drain and plunge into iced water to stop the cooking. Drain well and pat dry with kitchen paper.
  2. Step 2: In a large serving bowl, whisk all the dressing ingredients with some seasoning. Add the green and tinned beans, the onion and parsley. Toss to coat. Check seasoning and serve.


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