Meals and Courses

Sardine and Three Bean Salad

cook 10 mins
  • 400 g (13 oz) can butter beans or cannellini beans, rinsed and drained
  • 200 g (7 oz) canned kidney beans or black beans, rinsed and drained
  • 300 g (10 oz) canned beans (such as broad beans or chickpeas), rinsed and drained
  • 2 x 120 g (3 3/4 oz) cans sardines in oil or brine, drained and flaked
  • 1 red onion, finely chopped
  • 2 celery sticks, finely sliced (optional)
  • 1 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • salt and pepper
  • Gently mix all of the ingredients together in a large bowl and season to taste.
  • Spoon into bowls to serve.
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