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Mixed bean salad recipe

Mixed bean salad with sun-dried tomato dressing

Very quick to make and super tasty, this will last for up to three days in the fridge and works really well for lunch.

Serving: 4
Time: 10 minutes
Difficulty: Easy


  • 400g black beans, drained and rinsed
  • Black pepper
  • 15 cherry tomatoes, havled
  • 400g chickpeas, drained and rinsed
  • 100g frozen peas, thawed
  • 400g kidney beans, drained and rinsed
  • 2 tbsp olive oil
  • Salt
  • 4 spring onions, finely chopped
  • 1 bunch fresh chives, finely chopped
  • 180ml sundried tomato pesto


  1. Put the pesto and olive oil in a large bowl and whisk together until it becomes a bit runnier.
  2. Add all the beans, peas, cherry tomatoes, spring onions and chives and mix well to combine.
  3. Taste and season with salt and pepper.

Recipe courtesy of SuperValu

For more tasty lunch recipes, click here.