Mixed Bean and Herb Salad
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.
Mixed Bean and Herb Salad
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.
Equipment
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.
Nutrition
Serving: 1gCalories: 340kcalCarbohydrates: 41gProtein: 15gFat: 20gSaturated Fat: 3gSodium: 180mgFiber: 17gSugar: 2g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.