My three-bean vegetarian salad is a composition of my favourite beans. It provides all the proteins I need as well as enough vitamins and plenty of phytonutrients. This is a salad that you will find in my kitchen nearly all the time!
What makes it different each time, is the beans I choose to mix, so I play with colours and textures. And another delicious tip is that this salad is equally delicious warm from the stove or cold from the fridge.
A healthy and filling salad that can be made in advance.
A great packed luncheon for the office and an awesome base for a non-vegetarian option with grilled chicken or scampi. The beans can be a mix of your favourite ones or whatever is available in your pantry. You can mix your choice of frozen, fresh and canned since each bean is cooked separately.
Ingredients for 4 persons
Cannellini Beans – 2 cans (it’s OK to use cans!) or 200 grams dried beans
Edamame Beans – 500 grams I use frozen option
Green Beans fine ones – 250 grams
Onion, 1 piece
Garlic, 2 cloves smashed
Olive oil, 3 table spoons
Lemon Juice of 2 lemons
Start with the cannellini beans and if dry, you need to soak overnight. The next morning, boil the beans in salted water. It will take approx. 45 minutes to one hour to cook. Drain and let cool aside.
(Tip for better digestion: once your beans start boiling in the water, give it ten minutes then drain them but DO NOT rinse, and move them to another pot containing boiled salted water and continue the cooking: this operation will help reduce the “gas effect” on the stomach)
If you choose the canned Cannellini, just rinse and boil for 5 minutes in salted water, then drain and put aside.
In the meantime, rinse your edamame and keep to the side
Cut the edges of the fine long beans (haricots) and then in two in the middle; wash well and drain. Add them into a pot of hot salted water and cook for 10 minutes only. Drain and rinse in cold water. You can place in the fridge to help cool down.
Chop the onion finely, add smashed garlic, the salt and pepper and massage a bit.
In a salad bowl, add the 3 beans, the onion, the olive oil and the lemon juice.
Mix very well. Enjoy!
You can also prepare this salad as a chaud-froid side to serve with grilled chicken or chargrilled scampi.