Mary Berry Mixed Bean Salad Recipe

Name: Mary Berry Mixed Bean Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 400g can kidney beans, drained and rinsed; 400g can cannellini beans, drained and rinsed; 200g green beans, trimmed; 1 red onion, finely sliced; 1 red pepper, diced; 1 yellow pepper, diced; 2 tbsp chopped parsley; 3 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 garlic clove, crushed; Salt, to taste; Black pepper, to taste

If you are looking for a simple, colorful, and nutritious salad, this Mary Berry Mixed Bean Salad Recipe is an excellent choice. Packed with a variety of beans, fresh vegetables, and a light homemade dressing, it delivers a satisfying combination of textures and flavors. The salad is fresh, slightly tangy, and wonderfully hearty while remaining light enough for warm-weather meals. Best of all, it is beginner-friendly and comes together in under 20 minutes.

Ingredients

For the Salad

400g can kidney beans, drained and rinsed
400g can cannellini beans, drained and rinsed
200g green beans, trimmed
1 red onion, finely sliced
1 red pepper, diced
1 yellow pepper, diced
2 tablespoons fresh parsley, chopped

For the Dressing

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, crushed
Salt, to taste
Black pepper, to taste

How to Make Mary Berry Mixed Bean Salad Recipe

Prepare the green beans: Bring a saucepan of salted water to a boil. Cook the green beans for 3 to 4 minutes until tender-crisp. Drain and cool immediately under cold water.
Prepare the canned beans: Drain and rinse the kidney beans and cannellini beans thoroughly. Allow excess water to drain away.
Combine the vegetables: Place the green beans, kidney beans, cannellini beans, red onion, red pepper, yellow pepper, and parsley into a large mixing bowl.
Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until smooth.
Dress the salad: Pour the dressing over the bean mixture and toss gently until evenly coated.
Chill before serving: Refrigerate for at least 15 minutes to allow the flavors to blend together.
Serve: Transfer to a serving dish and enjoy cold or at room temperature.

Tips

How do I stop the salad from becoming watery?

Drain and rinse the canned beans thoroughly and allow them to dry slightly before mixing.

Can I make the salad ahead of time?

Yes. It tastes even better after a few hours in the refrigerator as the dressing has time to infuse the ingredients.

Which beans work best in this salad?

Kidney beans and cannellini beans provide a great texture, but chickpeas, black beans, or butter beans also work well.

How can I add more flavor?

Add crumbled feta cheese, chopped fresh herbs, or a squeeze of lemon juice just before serving.

Serving Suggestions

Serve alongside grilled chicken or fish.
Enjoy as part of a summer buffet.
Pair with crusty bread for a light lunch.
Add to picnic or barbecue spreads.
Serve with roasted vegetables.

Storage

Room Temperature

Do not leave the salad out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Stir before serving.

Freezing

Freezing is not recommended as the vegetables may lose their texture once thawed.

Nutrition

Calories: 220 kcal
Carbohydrates: 24g
Protein: 9g
Fat: 10g
Saturated Fat: 1.5g
Sodium: 290mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this salad the day before?

Yes, the salad can be prepared a day ahead and stored in the refrigerator. The flavor improves as it sits.

Can I use different beans?

Yes, chickpeas, butter beans, black beans, and borlotti beans all work well in this recipe.

Is Mary Berry Mixed Bean Salad served cold?

Yes, it is usually served chilled or at room temperature.

Can I add cheese to the salad?

Yes, feta cheese or goat cheese pairs beautifully with the beans and dressing.