Red, White and Green Bean Salad Recipe

Beans are a rich source of proteins and fiber, two substances needed by our body for proper growth and development. For people who like vegetables and do not want to eat meat to get their protein share, beans are the perfect supplement. They come in all varieties, colors and taste. In this salad, we are using three of the; kidney beans, cannellini and green beans.

They are combined in a delicious way with other fresh vegetables like tomato and onions and then tossed with a tangy dressing that makes the salad simply savory. It can serve as a light meal being so rich in the nutrition part and the beans add the filling effect. The recipe here caters to a serving size of four which you can change by altering the ingredients in the right proportion.

Ready in less than half an hour, the salad is a must try if you are a bean lover. Try it when beans are in season to capture the freshness. However, you can always use canned beans. Our step by step guide has everything you are going to need.

Serving size: 4 person
Preparation time: 25 minutes
Utensils needed: mixing bowl, salad bowl and saucepan

Calories: 890
Fat: 21 g
Cholesterol: 0 mg


– 50ml red grape or apple juice
– 3 tbsp tomato ketchup
– 2 tbsp red wine vinegar
– 1 tbsp Dijon mustard
– 2 tsp olive oil
– 3/4 tsp ground ginger
– 3/4 tsp salt
– 1 red onion, halved and thinly sliced
– 350g green beans, cut into short lengths
– 400g can red kidney beans, drained and rinsed
– 300g can cannellini beans, drained and rinsed


  • 1

    Make the dressing first. In a small bowl, whisk together the  grape juice, ketchup, vinegar, mustard, oil, ginger and salt. Add the onions to the dressing and toss to coat all over. Put it on the side for use in later parts of the recipe.

  • 2

    In the saucepan, heat water and cook the green beans for around five minutes or until just tender. Drain out the water and let them cool under cold running water in a sieve. Add them to the onions in the dressing and toss to coat well.

  • 3

    Add the red and white beans to the dressing bowl. We have used canned ones here. Toss everything well together. You can serve it now or do it after chilling.

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