Mixed Bean Salad

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Mixed Bean Salad

Mixed Bean Salad

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Prep Time 10 minutes
Soak Beans 12 hours
Course Main Course, Side Dish
Servings 4 portions
Calories 367 kcal


  • ½ cup dried chickpeas
  • ½ cup dried red kidney beans
  • ½ cup dried butter beans
  • ½ cup dried black-eyed beans


  • ¼ cup olive oil extra virgin
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • 3 shallots/spring onions, chopped
  • 1 tsp Dijon mustard

For the Garnish

  • 1 tbsp : Fresh Parsley chopped
  • 1 tsp LSA or Nigella seeds


  • Soak all the beans for 12 hours, then wash and drain.
  • Fill a saucepan with cold fresh water, add the beans and bring very slowly to a boil – around 30 minutes. Simmer over a low heat for 40 minutes until tender. Rinse, drain and refrigerate whilst preparing the vinaigrette.
  • Mix all the first 5 ingredients of the vinaigrette together, then pour over the cold beans, sprinkle LSA and parsley over the top. You may add some cooked brown rice to this.


Alternatively, you can use the canned 4 bean mix – but you must thoroughly wash and drain them. Avoid the canned version if you have high aluminum in your system. Fresh is always best!


Calories: 367kcalCarbohydrates: 44gProtein: 15gFat: 15gSaturated Fat: 2gSodium: 27mgPotassium: 915mgFiber: 12gSugar: 5gVitamin A: 17IUVitamin C: 5mgCalcium: 63mgIron: 5mg
Keyword detox, Vegan, Vegetarian
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