Green beans, kidney beans and chickpeas tossed with red onion and parsley in a sweet mustard vinaigrette. Serves 4.
1,500ml
1.5tsp
200g
1 tin400g
1 tin400g
0.5piece
3tbsp
4tbsp
1tsp
1tsp
1pinch
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,500ml | — | — | |
| 2 | | 1.5tsp | — | — | |
| 3 | | 200g | — | — | |
| 4 | | 400g | 1 tin | — | |
| 5 | | 400g | 1 tin | — | |
| 6 | | 0.5piece | — | — | |
| 7 | | 3tbsp | — | — | |
| 8 | | 4tbsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1pinch | — | — | |
| 12 | | 15g | — | — |
Pour the water into the medium saucepan.
Water · 1,500 ml
Add 1 teaspoon of the salt.
Salt · 1 tspBring to the boil.
Meanwhile, lay the green beans on the chopping board.
Green beans · 200 g
Trim the stalk ends and cut the beans into 3 cm lengths.
Tip them into the boiling water.
Boil for 3 minutes, until tender but still bright green.
Rinse under cold running water until cool.
Tip the kidney beans into the sieve.
Tinned kidney beans · 400 g
Add the chickpeas.
Tinned chickpeas · 400 gTinned kidney beans · step 11Lay the red onion half on the board.
Red onion · 0.5 piecePut it in the large salad bowl.
Add the vinegar.
Red wine vinegar · 3 tbspAdd the olive oil.
Extra-virgin olive oil · 4 tbspAdd the mustard.
Dijon mustard · 1 tspAdd the sugar.
Caster sugar · 1 tspAdd the rest of the salt.
Salt · 0.5 tspAdd a pinch of pepper and whisk the dressing together.
Ground black pepper · 1 pinch
Lay the parsley on the board.
Flat-leaf parsley · 15 gToss everything together.
Leave for 15 minutes for the beans to take in the dressing, toss again and serve. Keep any left over covered in the fridge for up to 3 days.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,500 ml | | Pour the water into the medium saucepan.⏱ 15sResultWater |
| 2 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultSalted water |
| 3 | — | | Bring to the boil.⏱ 7 minResultBoiling salted water |
| 4 | 200 g | | Meanwhile, lay the green beans on the chopping board.⏱ 5sResultGreen beans |
| 5 | Green beansstep 4 | | Trim the stalk ends and cut the beans into 3 cm lengths.⏱ 1 min 30sResultTrimmed green beans |
| 6 | Trimmed green beansstep 5 | | Tip them into the boiling water.⏱ 10sResultGreen beans in boiling water |
| 7 | — | | Boil for 3 minutes, until tender but still bright green.⏱ 3 minResultBlanched green beans |
| 8 | Blanched green beansstep 7 | | Drain in the colander.⏱ 15sResultDrained green beans |
| 9 | — | | Rinse under cold running water until cool.⏱ 30sResultCooled green beans |
| 10 | — | | Leave to drain for 2 minutes.⏱ 2 minResultDrained cooled green beansused in step 24 |
| 11 | 400 g | | Tip the kidney beans into the sieve.⏱ 15sResultTinned kidney beans |
| 12 | 400 g | | Add the chickpeas.⏱ 15sResultKidney beans and chickpeas |
| Tinned kidney beansstep 11 | |||
| 13 | Kidney beans and chickpeasstep 12 | | Rinse under cold running water and shake well.⏱ 40sResultRinsed beansused in step 23 |
| 14 | 0.5 piece | | Lay the red onion half on the board.⏱ 5sResultRed onion |
| 15 | Red onionstep 14 | | Peel it and chop it finely.⏱ 1 minResultFinely chopped red onion |
| 16 | Finely chopped red onionstep 15 | | Put it in the large salad bowl.⏱ 10sResultFinely chopped red onion |
| 17 | 3 tbsp | | Add the vinegar.⏱ 5sResultOnion in vinegar |
| 18 | 4 tbsp | | Add the olive oil.⏱ 5sResultOnion dressing |
| 19 | 1 tsp | | Add the mustard.⏱ 5sResultMustard dressing |
| 20 | 1 tsp | | Add the sugar.⏱ 5sResultSweetened dressing |
| 21 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSalted dressing |
| 22 | 1 pinch | | Add a pinch of pepper and whisk the dressing together.⏱ 20sResultBean salad dressing |
| 23 | Rinsed beansstep 13 | | Add the kidney beans and chickpeas.⏱ 10sResultDressing and beans |
| 24 | Drained cooled green beansstep 10 | | Add the green beans.⏱ 10sResultThree beans in dressing |
| 25 | 15 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 26 | Flat-leaf parsleystep 25 | | Chop it roughly.⏱ 40sResultRoughly chopped parsley |
| 27 | Roughly chopped parsleystep 26 | | Add it to the bowl.⏱ 10sResultBean salad with parsley |
| 28 | — | | Toss everything together.⏱ 30sResultTossed bean salad |
| 29 | — | | Leave for 15 minutes for the beans to take in the dressing, toss again and serve. Keep any left over covered in the fridge for up to 3 days.⏱ 15 minResultThree-Bean Salad |
| Total Time | 31 min | ||
| Nutrient | Per serving |
|---|---|
| 293kcal | |
| 10g | |
| 16g | |
| 2g | |
| 28g | |
| 4g | |
| 7g | |
| 1,050mg |
Green beans, kidney beans and chickpeas tossed with red onion and parsley in a sweet mustard vinaigrette. Serves 4.
What you’ll doYou will blanch green beans, rinse tinned kidney beans and chickpeas, then toss them with red onion and parsley in a mustard vinaigrette and leave them to soak it up.
