This high-fiber salad will make a great lunch option or side dish for dinner. If you want to add more protein, add in cooked chicken pieces – or even boiled eggs. However, it is wonderful as is!
Chef Tips:
- Feel free to add cooked peas or use your favorite beans for this salad in place of mixed beans.
- The combination of the three fresh herbs is what makes this dish sing – so be very generous with the amounts. Once finely chopped, each should fill a tablespoon so that you will be adding three tablespoons of chopped herbs to the mixture.
Yield: Serves 2
Mixed Bean and Herb Salad
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
5 minutes
Throw this quick salad together when you need an easy side dish. You only need a few ingredients and just 15 minutes. It’s flavorful, tangy, and savory.
Ingredients
- 3.5 oz frozen sweet corn kernels, defrosted (or can corn)
- 1 can mixed beans, drained (14.1 oz)
- 3 TB olive oil
- 1 TB apple cider vinegar
- Generous handful fresh parsley, finely chopped
- Generous handful mint, finely chopped
- Generous handful fresh dill, finely chopped
- Sea salt
- Freshly ground black pepper
Instructions
- Bring a small saucepan of water to the boil and cook the corn for 4-5 minutes. Drain and set aside to cool.
- Combine the mixed beans, corn, olive oil, cider vinegar, and all the herbs in a bowl. Season with salt and pepper and mix well to combine.
- Divide between two containers to take to work as a desk lunch option, or simply serve in a salad bowl - which will serve 2-4 people as a delicious side dish.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 340Total Fat: 20gSaturated Fat: 3gSodium: 180mgCarbohydrates: 41gFiber: 17gSugar: 2gProtein: 15g
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