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Spicy bean salad

Spicy bean salad

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 4
Dietary: Dairy-free Egg-free Gluten-free Healthy Nut-free Pregnancy-friendly Vegan Vegetarian

This quick, easy and nutritious spicy bean salad is packed full of flavour and texture. I’ve used borlotti beans here but it also works brilliantly with other pulses like chickpeas, butter beans or kidney beans.

By Philippa Davis

Ingredients

400g tin borlotti beans
1 unwaxed lemon, zest and juice
1 tbsp extra virgin olive oil
2 spring onions, washed, trimmed and finely chopped
½ green pepper, deseeded and cut into 1cm/½in cubes
100g/3½oz cherry tomatoes, cut into quarters
1–2 tsp finely chopped, deseeded green chilli
20g/½oz coriander, finely chopped
20g/½oz parsley, finely chopped
salt and pepper

Method

In a sieve, drain and lightly rinse the beans under cold running water. Shake off any excess liquid and place in a large mixing bowl.
Season with salt and pepper and stir in the lemon juice, zest and oil. Leave to sit for 5 minutes then stir in the rest of the ingredients. Check the seasoning and spice level then serve.