Friday, 11 January 2013

3 Bean Salad

I don't know about the rest of the world, but Australia is currently experiencing some pretty dramatic weather. After having a few easy years, the long hot days seem to be back with a vengeance and there is little you feel like doing expect sitting underneath an air-con vent. It's at times like these where I really love summer salads; you don't have to cook them so the kitchen stays cool and if you refrigerate them before eating, you get this fantastically cold, but filling, meal.

Now, I will say in advance that this is not a glamorous recipe; in fact, it is probably one of the laziest meals I make. Ignoring that, this is a quick (10 minutes) meal that will keep for days and travels very well.


  • 1 tin of chickpeas
  • 1 tin of kidney beans
  • 1 tin of borlotti beans (or any other bean that you like)
  • 1 punnet of cherry tomatoes, quartered
  • half a red onion, diced
  • 1 bunch flat-leaf parsley, finely chopped 
  • 1 avocado, diced
  • olive oil 
  • half a lemon
  1. Drain all the beans and mix in a large bowl
  2. Add the tomato, red onion, avocado and parsley
  3. Squeeze most of the lemon juice over the mix and drizzle over some olive oil. The amounts depend on your taste and how wet you want the salad to be. Do use lemon juice rather than a vinegar as it will help stop the avocado browning
  4. Add salt and pepper to taste before serving

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