Three bean salad
Nutrition per serving
A colourful, filling salad of red, white and green beans with onion and vinaigrette. Rich in plant protein and fibre, it makes a satisfying lunch that needs little or no cooking.
Preparation: 15 min | Cooking: 8 min | Servings: 4 | Difficulty: Very easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 281 kcal · 13 g protein · 20 g carbohydrate · 12 g fat
Ingredients
- 1 tin of red kidney beans
- 1 tin of white beans
- 200 g green beans
- 1 red onion
- 3 tbsp olive oil
- 2 tbsp vinegar
- 1 bunch of parsley
Method
- Cook the green beans (keeping them crunchy), then cool them.
- Drain and rinse the red and white beans.
- Mix the three types of bean with the red onion.
- Dress with oil, vinegar and parsley.
Nutritional benefits
The three types of bean combine plant protein, fibre and iron, making a very filling, 100% plant-based salad. Cheap and quick, it makes a complete, balanced lunch. Naturally gluten-free and dairy-free, and ideal for lunchboxes and meal prep.
Variations and substitutions
- With chickpeas as well.
- With sweetcorn for colour.
- With feta (not vegan).
- With other herbs: coriander, chives.
Storage and making ahead
Keeps for 4 days in the fridge and improves with time: perfect for meal prep.
💡 Good to know
Rinse tinned beans well: this removes some of the salt and starch, and makes them easier to digest.
Further reading
Discover more vegetarian recipes · vegan recipes · protein recipes · gluten-free recipes · lactose-free recipes.
Foods in this recipe: red kidney beans · white beans · green beans · onion · olive oil.
You might also like these recipes: Baked falafels · White bean and vegetable soup · Vegetarian black bean and quinoa chilli.
