Mixed Bean Salad & Zesty Green Goddess Vinaigrette

Bean salads can be incredibly versatile, with a wide range of different types of beans on offer, you can choose your favourites. This version uses cannellini, black beans, and red kidney beans along with chickpeas and corn. It’s packed with flavour thanks to the zesty green goddess vinaigrette. No cooking required, and a budget-friendly nutritious lunch or a perfect picnic food for this Summer!




  • Vegan
  • Vegetarian
  • Health
  • Light Meal


  • South African
  • Mediterranean


For the Ultimate Bean Salad:

  • 1 x can cannellini beans
  • 1 x can black beans
  • 1 x can red kidney beans
  • 1 x can La Belinda chickpeas
  • 1 x can corn kernels
  • ¼ pineapple, cut into 1 cm cubes
  • 1 red bell pepper, deseeded and cut into 1cm cubes
  • 2 tomatoes, deseeded and cubed
  • ½ cucumber, deseeded and cubed
  • ¼ onion, diced
  • 3 celery stalks with leaves, chopped
  • Salt and pepper, to taste

For the Zesty Green Vinaigrette:

  • 250ml (1 cup) fresh basil
  • 125ml (1/2 cup) fresh Italian parsley
  • 125ml (1/2 cup) fresh coriander
  • Zest of 1 lemon & 1 lime
  • 45ml (3 Tbsp) citrus juice
  • 250ml (1 cup) mixed seed and extra virgin olive oil
  • Salt and pepper, to taste


For the Ultimate Bean Salad:

  1. Drain all cans. Place the beans, chickpeas and corn in a colander and rinse gently, allowing excess water to drain – you do not want the beans to be too wet.
  2. Place the bean mixture into a large bowl and combine with the pineapple, red pepper, tomato, cucumber, onion and celery. Season to taste.
  3. For the Zesty Green Vinaigrette:

    1. Place all ingredients into a jug or bowl and blend with a stick blender until very smooth and bright green. Pour the vinaigrette over the salad and serve.
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