Bean Salad

I like salads for lunch, and this is a real nice one. You can vary the ingredients to suit. I like to cook my own beans, rather than use the canned variety. Of course, it all depends on how busy you are, I do keep some tins of red kidney beans and chickpeas (garbanzo beans) in the pantry, and remember, tinned beans are better than no beans.


  • 1 Clove of fresh Garlic
  • 2 tspns Olive Oil
  • 2 tspns fresh lemon juice
  • 300 g can four-bean mix, rinsed, or cooked
  • 1 trimmed celery stalk (100g) chopped finely
  • ½ medium red capsicum (100g), chopped (roasted is nice)
  • ¼ cup (30g) seeded black olives, chopped
  • ¼ cup loosely packed fresh parsely leaves
  • ½ small red onion, sliced thinly
  • 1 cup loosely packed baby rocket leaves
  • Salt and pepper to suit


  • Place garlic, oil and juice in jar and shake to mix well.
  • Place remaining ingredients and dressing in medium bowl; toss gently to combine. A delicious dish.
  • Variations – too numerous to mention, you can add cooked brown or Arborio rice, chickpeas, wheat free pasta, etc.