Meals and Courses

Spicy Bean and Mixed Pepper Salad

cook 10 mins
  • 400 g (13 oz) can red kidney beans
  • 400 g (13 oz) can cannellini beans
  • 400 g (13 oz) can butter beans
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 small red onion, finely diced
  • 2 red chillies, finely diced
  • 2 celery stalks, finely diced
  • small handful of chopped coriander leaves, to garnish
  • salt and pepper
  • 6 tablespoons extra-virgin olive oil
  • juice of 1 large lemon
  • 2 tablespoons cider vinegar
  • 1 teaspoons runny honey
  • Rinse and drain the tinned beans and put in a large bowl. Core, deseed and finely dice the peppers, then add to the bowl along with the onion, chillies and celery.
  • Mix together all the dressing ingredients in a small bowl. Pour the dressing over the salad, season and toss to mix well.
  • Scatter with chopped coriander leaves and serve with toasted ciabatta bread or steamed rice, if liked.
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