Sweet and Smoky Bean Salad

Name: Sweet and Smoky Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 4 as a side
Ingredients: 1 x 400 g tin cooked white beans or chickpeas, drained and rinsed; 1 x 400 g tin cooked white beans or chickpeas, drained and rinsed; 1 x 400 g tin cooked red kidney beans or black beans, drained and rinsed; 1 x 400 g tin cooked red kidney beans or black beans, drained and rinsed; 1 avocado, chopped into 1cm cubes (optional); 8 cherry tomatoes, cut into quarters; 2 tbsp olive oil; 20 g fresh coriander, chopped; 1 red pepper, deseeded and chopped into 1cm cubes (or you could substitute with some roasted peppers from a jar for a smokier flavour); 50 g sweetcorn; 2 spring onions, trimmed and finely sliced; 1 stick of celery, chopped into 1cm cubes; ½ tsp smoked paprika; 2 tbsp red wine vinegar; 1 small clove garlic, grated; 1 tsp honey (or maple syrup, if vegan); 1 tsp honey (or maple syrup, if vegan)

Preparation info

Serves
4
as a side

Difficulty
Easy
Ready in
15 min

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

Great bean salads remind me of childhood barbecues. It’s a familiar staple and while Id happily pick up a tub at my local deli, I realised I have rarely made one myself. So I played around with the ingredients and landed on this quick and tasty version. The key is the sweet and smoky dressing, so don’t skip that part. Avocado is optional, but do try and buy the best-quality beans that you can as they will offer the best flavour.

Ingredients

Side dish
Gluten-free
Vegan

Ingredients

Method