Summer Bean Salad Recipes

Would you like an easy and nutritious Bean Salad for lunch?!

We are a big fan of beans, for their properties that enhance longevity and for a cheap and easy alternative to meat, cheese or eggs. See our other bean blogs for more recipe ideas.

Fresh Bean Salad with Herbs

• 1 can (400g) drained and rinsed beans – haricot, butter beans, or kidney beans

• ½ red onion or a few spring onions, thinly sliced.

• Any combination of: diced cucumber, chopped celery, cherry tomatoes, slices of avocado, artichoke hearts, olives or sliced apple.

• A handful of rocket or watercress

• A small handful of chopped, fresh herbs – e.g mint, parsley, chives, or coriander

• A scatter of nuts, try pine nuts, almonds, crushed walnuts or pistachio.

• Lemon, olive oil & salt (try Pink Himalayan Salt)

In a large bowl, combine your choice of beans, onion, and any of the following that you might like to use: cucumber, celery, tomato, avocado, apple, sweetcorn, beetroot…whatever needs using up! 

Add the rocket or watercress and sprinkle over your chosen herbs and nuts.

Drizzle with olive oil, a squeeze of lemon juice and season with salt.

You might wish to check out our blog on Salad Dressings for more ideas.

Gently toss everything together to combine and enjoy as it is or as a side dish alongside grilled or baked fish for a main meal.

The following recipe comes from our favourite inspiration, the Bold Beans website.  We have simplified it a little but please check out their website for many wonderful bean recipes.

Lemony Peas and Butter Beans with Toasted Hazelnuts, Mint, Chilli and Parmesan

• 5 tbsp extra virgin olive oil

• 50g roughly chopped hazelnuts*

• ½ tsp chilli flakes

• A small handful of finely chopped fresh mint

• 150g defrosted peas

• 1 jar of rinsed Bold Bean Co Queen Butter Beans,

• 1 large lemon

• 40g fresh parmesan

In large, non-stick frying pan, heat 5 tablespoons of olive oil of a medium-low heat. Add the hazelnuts and toast for 4-5 minutes until just golden. Stir in the chilli flakes and mint, then pour in the peas - they should sizzle a little, then start to soak up that nutty, fragrant oil.

Tip the butter beans into a large mixing bowl. Squeeze in the juice and zest of the lemon. Tip in the peas and hazelnuts from the pan with all the oils, then season with a pinch of flaky sea salt. Toss well to combine. Check for seasoning and acidity, adding more lemon, if desired.

Tip the salad onto a large serving platter and sprinkle over grated parmesan.

*You can swap out the hazelnuts (they do come up regularly when we do a Food Allergy Test) for almonds or toasted pine nuts.

For more lunch ideas see our previous blog.