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Quick and Easy Bean Salads
By Andy | April 4, 2008
Quick and Easy Bean Salads
Each recipe will serve 4
Each recipe needs about 15 minutes to prepare.
For conversions, click here to use our handy guide.
Artichoke and Bean Salad with Croutons
Ingredients
2 cups mixed salad leaves.
4 marinated artichokes, quartered.
1 cup sliced chargrilled capsicum.
1 440 gram tin mixed beans (3 or 4 bean mix), drained.
2 slices white bread, crust removed.
Olive oil spray.
1 clove garlic, peeled.
1 teaspoon fresh thyme.
Method
Toss the salad leaves, artichokes, beans and capsicum together with the thyme.
Heap onto a serving platter.
Toast the bread and rub with garlic cloves.
Lightly spray bread with oil, cut each slice into 16 pieces, arrange around salad platter.
Four Bean Salad With Tomato Pesto
Ingredients
2 cups of rocket leaves.
1 440 gram tin of 4 bean mix, drained.
10 cherry tomatoes, halved.
1/2 avocado, sliced.
1/2 lebanese cucumber, peeled and thiny sliced into rounds.
1 tablespoon jarred pesto, or make your own with our basil pesto recipe.
1 teaspoon olive oil.
Method
Mix rocket leaves, beans, tomatoes, cucumber and avocado together in a bowl.
Mix pesto with olive oil, add 1 tablespoon of water and whisk until emulsfied.
Pour pesto mix over salad and serve with good crusty bread toasted and rubbed with garlic.
Bean and Chicken Salad with Lemon Dressing
Ingredients
1 BBQ chicken, skin removed, meat removed and shredded.
440 gram tin of 3 or 4 bean mix, drained.
1 pear, thinly sliced.
1 apple, thinly sliced.
1/2 cup toasted walnuts.
1/2 cup of mayonnaise.
1 teaspoon grated lemon rind.
1 tablespoon lemon juice.
Method
Toss the chicken, beans, pear, apple and walnuts together in a bowl.
Mox the mayonnaise with the lemon rind and lemon juice, pour into chicken salad and toss to coat.
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