Jamie Oliver Mixed Bean Salad

This Jamie Oliver Mixed Bean Salad is a crunchy, colorful, and utterly satisfying dish that’s perfect any time of year. It’s brimming with protein-rich beans, crisp-tender green beans, and a punchy combo of pickles and capers, all dressed in a zingy mustard vinaigrette. I made this on a busy weekday and was blown away by how easy yet flavorful it turned out—inspired by Jamie Oliver.

Ingredients Needed

For the Salad:

• 3 x 15-ounce cans mixed beans, drained and rinsed (or 19-ounce cans)
• 2 cups fresh green beans, cut into 1-inch pieces
• ¼ cup red onion, very thinly sliced or chopped
• 2 scallions, sliced
• ¼ cup chopped fresh parsley and fresh dill (a mix or your choice)
• 3 Persian cucumbers, chopped (or 1 large English cucumber)
• 3 tablespoons chopped dill or sweet pickles
• 1 tablespoon capers, drained and roughly chopped

For the Dressing:

• ⅓ cup apple cider vinegar
• ½ cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1–2 teaspoons honey or maple syrup (optional, to taste)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

How To Make Jamie Oliver Mixed Bean Salad

Prep the Green Beans:

Start by boiling a pot of salted water. Add your trimmed green beans and cook for just about 2 minutes—enough for them to turn bright green and slightly tender but still snappy. Immediately dunk them into a bowl of ice water to stop the cooking and lock in that crisp texture. Drain them well and pat dry.

Assemble the Salad:

In a large mixing bowl, toss together the drained mixed beans, blanched green beans, red onion, scallions, fresh herbs, cucumbers, chopped pickles, and capers. This mix alone already looks vibrant and fresh!

Make the Dressing:

In a smaller bowl or jar, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey (if using), salt, and pepper. Taste and tweak the sweetness or tanginess if needed.

Dress and Serve:

Pour the vinaigrette over the bean mixture and gently toss to coat everything evenly. It’s delicious served right away, but letting it chill in the fridge for 1–2 hours really lets the flavors meld. It keeps beautifully for 3–5 days.

Why I Love This Recipe

I whipped this up on a Sunday to prep for the week ahead, and it quickly became the star of every meal. It’s hearty enough to eat on its own but also works as a side with almost anything. The tangy dressing and mix of textures made each bite a delight. Plus, I loved how flexible it was with whatever herbs and beans I had on hand.

Recipe Tips

• Don’t overcook the green beans – You want them crisp, not mushy.
• Add the dressing in stages – Taste as you go so you don’t overdress.
• Fresh herbs make a difference – Parsley and dill are fab, but basil or cilantro also work.
• Balance the acid – Add a touch of honey or sugar if the vinegar is too sharp.
• Spice it up – Try jalapeños or red pepper flakes if you like heat.

How To Store This Jamie Oliver Mixed Bean Salad

At Room Temperature:

Keep it out no longer than 2 hours if unrefrigerated, especially in warm weather.

In the Fridge:

Store in an airtight container for up to 5 days. It actually tastes better after a day or two as the flavors deepen.

In the Freezer:

Freezing isn’t recommended. The beans and cucumbers go mushy once thawed.

Nutrition Facts (per serving)

• Calories: 312 kcal
• Carbohydrates: 41 g
• Protein: 13 g
• Fat: 12 g
• Sugar: 9 g
• Fibre: 13 g
• Sodium: 1149 mg

Let’s Answer a Few Questions!

Can I use canned beans for this salad?
Totally! Just make sure to rinse and drain them well to avoid extra sodium and sogginess.

How do I keep the salad from getting soggy?
Dry your beans and veggies well, and only dress what you’re about to eat if storing for later.

What can I add for more flavor?
Feta, olives, sun-dried tomatoes, or a splash of lemon juice can really elevate it.

Can I add cheese?
Yes! Crumbled feta or shredded cheddar is great—just stir it in right before serving.

Try More Recipes:

• Jamie Oliver Turkey Salad
• Jamie Oliver Butternut Squash Salad
• Jamie Oliver Green Bean Salad