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Three Bean Salad

Three Bean Salad

with pickled onion and crumbled cheese

This is a fresh and vibrant salad that celebrates one very important type of food: the legume! With three different types in the mix, you can be sure this is a dish packed with fibre and protein. Crumbled cheese and tangy pickled onions ensure it's got plenty of flavour too.

Tags:
Under 650 calories
Quick
Veggie
Optional Spice
Allergens:
Milk
Sulphites
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Red Kidney Beans

1 pack(s)

Cannellini Beans

150 grams

Green Beans

1 unit(s)

Chilli

1 unit(s)

Onion

1 unit(s)

Lemon

100 grams

Greek Style Cheese

(Contains Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

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Nutrition Values

Energy (kcal)583 kcal
Energy (kJ)2439 kJ
Fat15 g
of which saturates9.7 g
Carbohydrate67.2 g
of which sugars13.8 g
Dietary Fiber25 g
Protein34.8 g
Cholesterol0 mg
Salt3.69 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Sieve
Pan with Lid

Instructions

Pickle the Onion
1
  • Halve, peel and thinly slice the onion.
  • To a bowl, add the sliced onion and red wine vinegar.
  • Mix in 2 tbsp hot water, ¼ tsp salt and ¼ tsp sugar (double all for 4p).
  • Set aside to allow the onion to pickle.

TIP: The thinner you slice the onion the better it will pickle!

Get Prepped
2
  • Drain and rinse the kidney beans and cannellini beans in a sieve. 
  • Trim the green beans then cut into thirds.
  • Zest the lemon. Chop into thick wedges.
  • Halve the chilli lengthways. Deseed and finely chop. 
  • In a large bowl, make your dressing by mixing 1 tbsp lemon juice and 2 tbsp oil (double both for 4p) together with the chopped chilli (use less if you don't like spice).
Fry the Green Beans
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the green beans, season with salt and pepper and fry until starting to char, 2-3 mins.
  • Add the lemon zest and a splash of water and cover with a lid or some foil.
  • Cook until the green beans are tender, 3-4 mins.
  • Once cooked, remove the pan from the heat.
Finish and Serve
4
  • Toss the kidney beans and cannellini beans in the dressing and season to taste with salt and pepper.
  • Drain the pickled onion.
  • Divide the salad leaves between plates then pile the kidney beans, cannellini beans and pickled onion on top. 
  • Scatter over the lemony green beans and crumble over the cheese
  • Finish with a drizzle of balsamic glaze and serve any remaining lemon wedges alongside.