Three Bean Salad Recipe

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  • Mixed Salad Leaves – 175 gms
  • Red Onion – 1
  • Radishes – 85 gms
  • Cherry Tomatoes – 175 gms
  • Cooked Beetroot – 115 gms
  • Canned Cannellini Beans – 200 gms, drained and rinsed
  • Canned Red Kidney Beans – 200 gms, drained and rinsed
  • Canned Flageolet Beans – 300 gms, drained and rinsed
  • Dried Cranberries – 40 gms
  • Roasted Cashew Nuts – 55 gms
  • Feta Cheese – 225 gms, crumbled

For Dressing:

  • Extra Virgin Olive Oil – 4 tblsp
  • Dijon Mustard – 1 tsp
  • Lemon Juice – 2 tblsp
  • Fresh Coriander – 1 tblsp, chopped
  • Salt and Pepper


  1. Arrange the salad leaves in a salad bowl and reserve.
  2. Thinly slice the onion, then cut in half to form half moons and put into a bowl.
  3. Thinly slice the radishes, cut the tomatoes in half and peel the beetroot, if necessary, and dice.
  4. Add to the onion with the remaining ingredients, except the nuts and cheese.
  5. To make the dressing, put all the ingredients into a screw-top jar and shake until well blended.
  6. Pour over the bean mixture, toss lightly, then spoon on top of the salad leaves.
  7. Scatter over the nuts and cheese and serve immediately.

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