Bean salad


Simple and delicious, this salad celebrates the beautiful bean in its many forms. The blanched green beans bring a lovely freshness, while the tinned white beans give the salad some substance.

It’s a great side dish alongside any type of meat, however you could serve it as a main dish with the addition of grilled and sliced lamb fillet, chunks of tinned tuna or some pan-fried haloumi cheese.


  • 200 g (7 oz) green beans, trimmed and halved lengthways
  • 400 g (14 oz) tinned cannellini beans, drained and rinsed
  • ½ red onion, thinly sliced
  • 1 handful flat-leaf (Italian) parsley leaves
  • 1 tablespoon lemon juice
  • 80 ml ( fl oz/ cup) extra virgin olive oil


Bring a saucepan of water to the boil and blanch the green beans for about 2 minutes, or until they are emerald green. Drain and rinse under cold running water.

Put the beans in a salad bowl along with the cannellini beans, onion, parsley, lemon juice and olive oil. Season with sea salt and freshly ground black pepper and gently toss together.