Bean Salad with Lemon and Mustard Dressing

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

Dried beans are so useful for winter salads. It is said that they cook better if you soak them in rainwater: I have tried this but can’t say that I can notice a difference!


For the salad

  • ½ lb (200 g) dried haricot or red kidney beans
  • ¾ lb (300 g) frozen French beans
  • 1 large onion - chopped finely
  • 1 red pepper - sliced thinly (optional)

For the dressing

  • juice of 1 lemon
  • 4-5 tablespoons (4-5 x 15 ml spoon) olive oil
  • 1 teaspoon (5 ml spoon) honey
  • 2 teaspoons (2 x 5 ml spoon) mild French mustard
  • salt, black pepper


Soak the dried beans in cold water overnight. Boil in unsalted water until tender - about ½-1 hour, but the cooking time depends on the age of the beans. Rinse with cold water and drain. Cook the French beans in boiling, salted water for 2-3 minutes - they should still be slightly crunchy. Drain and mix in a salad bowl with the haricot beans, chopped onion and red pepper. Put the dressing ingredients into an empty jam jar with a lid and shake thoroughly. Pour over the salad and toss.