Three Bean Salad

Recipe by Tina Gravalos



Cook Time


Prep Time



Serves 06

Beans are an excellent source of protein, fibre and minerals. They are a staple in vegetarian, vegan and Mediterranean diets. Having cans of beans in your pantry is a great way to whip up a quick meal and still be able to get loads of nutrients!


  1. 1

    Add beans, zucchini, onion, celery, parsley to a large bowl and toss.

  2. 2

    Add the olive oil and lemon juice to a small bowl and whisk with a fork to emulsify.

  3. 3

    Pour dressing onto beans and toss.

  4. 4

    Taste and add more flavour if needed.

  5. 5

    Serve right away or put in the fridge for 30-60 minutes to let the beans and vegetables soak up the dressing.

  6. 6

    Store in an air-tight container in the fridge for up to 3 days. Mix again before eating.

  7. 7

    Notes: Use beans that have no added salt.

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.

Subscribe for updates

By clicking "submit", you’re consenting to our email newsletter with cooking content and information on products. You may withdraw your consent at any time.