Full of Beans Salad


A nice variety of flavours and textures is achieved by the mixture of different types of beans.

Whilst ascribed as English, we are sure that this dish and variants appears in many places.

This recipe contains the following types of ingredient: plants and fungi.


50 g
French green beans or dried peas
25 g
dried haricot beans or cannelini
175 g
FAIRTRADE red kidney beans
1 bunch
fresh parsley
30 ml
FAIRTRADE Palestinian olive oil
15 ml
wine vinegar
salt and FAIRTRADE black pepper
50 g
salad onions
50 g
sticks celery, chopped

Notes on the ingredients

The exact weights are not important.


Soak the peas and beans overnight.

Drain, cover with cold water, bring to the boil in a covered pan and cook fast for 15 minutes, reduce the heat to a simmer and cook for a further 45 - 50 minutes, or until tender.

Drain, and leave covered in cold water. Drain again before use.

Chop the celery into bean sized pieces.

Slice the gherkin small.

Trim unwanted stalks from the celery and chop (using a double handed knife).

Skin the onion and chop small.


Mix the parsley, oil, vinegar, salt and pepper well in a large salad bowl, add the remaining ingredients plus the drained beans.

To serve

Toss well before serving.

Serve with hunks of fresh wholemeal or multi-grain bread, and butter.


Substitute Fair Trade black beans (Suma) for the red kidney beans.

Other bean variations are fine.

Substitute chopped spring or french onions for the gherkin.