Mixed Bean Salad | REstyleSOURCE

Mixed Bean Salad

Summer Eats


This simple cold mixed bean salad is light and refreshing for Summer, but manages to be relatively filling because of the protein from the beans. A great alternative to potato salad at a picnic or barbecue, this salad can be a perfect side dish or an easy main course. We love how flavorful and unique this dish is, and know you will too! See below for full recipe and instructions.

Mixed Bean Salad
Recipe type: Salad
  • 1½ oz fresh fava beans
  • 1½ oz fresh or frozen peas
  • 9 oz soaked and precooked mixed beans, such as chickpeas, lentils, barlotti beans, and black eyed peas, well drained
  • 4 salad tomatoes, de-seeded and cut into small cubes
  • A bunch of arugula leaves
  • 4 scallions, finely chopped
  • 2 marjoram branches, leaves removed and stalks discarded
  • A few sage leaves
  • 6 Tbsp extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • salt and pepper to taste
  1. Cook the fava beans and peas until tender; drain and leave to cool.
  2. Place the well-drained beans, fava beans and peas in a large bowl or serving dish and add the tomatoes, scallions, arugula and herbs.
  3. Pour over the olive oil and vinegar, season with salt and pepper and mix everything together.
  4. Leave to rest for 10 min, then serve.


Mesa, US

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