Mixed Bean Salad with Mustard Dressing
In short: Kidney beans, cannellini beans and chickpeas tossed with crunchy pepper, celery and red onion in a punchy wholegrain mustard vinaigrette. It takes about 15 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 0 min
- Resting
- 30 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 220 kcal
A bean salad is one of the most useful things to have in the fridge. Three canned beans, a few crunchy vegetables and a sharp mustard dressing make a salad that holds for days and improves as it sits. It takes about 15 minutes with no cooking at all. Serve it as a main with bread, bring it to a picnic or barbecue, or spoon it over leaves with sliced avocado for a more filling lunch.
Instructions
- Rinse all the beans under cold water, drain them well and tip them into a large bowl.
- Add the pepper, celery, red onion and parsley.
- Whisk the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper in a small bowl or shake them in a jar until the dressing is thick and well combined.
- Pour the dressing over the salad and toss gently so the beans do not break up.
- Leave the salad for at least 30 minutes at room temperature, or chill it overnight, so the beans take in the flavor.
- Taste, adjust the salt and vinegar, and serve.
Tips
- Soak the diced onion in the dressing for 10 minutes first if you find raw onion too sharp. The acid mellows its bite.
- Swap in any canned beans you have, such as black beans or butter beans, and add sweet corn, cucumber or cherry tomatoes for more color.
Questions and answers
How long does bean salad keep?
It keeps for 4 to 5 days in a sealed container in the fridge. The flavor develops overnight, but stir in a little fresh parsley just before serving so it stays green.
Can I use dried beans?
Yes. Soak about 250 g (1 1/4 cups) of mixed dried beans overnight, then cook until tender, which gives roughly the same weight as three cans. Cook each type separately, since cooking times differ. Dried kidney beans must be boiled hard for at least 10 minutes before simmering, as they are toxic if undercooked.
Is this salad good for meal prep?
Yes. It travels well and does not wilt, so portion it into jars for lunches. Keep any leaves separate and add them when you eat.
How long does it take to make Mixed Bean Salad with Mustard Dressing?
About 15 min in total: 15 min of preparation and 0 min of cooking.
How many calories are in Mixed Bean Salad with Mustard Dressing?
About 220 kcal per serving, with 9 g of protein, 24 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 24 g |
| Fat | 10 g |
| Fiber | 9 g |
| Sugar | 5 g |
| Sodium | 440 mg |
Estimated values, calculated from the ingredients.
