Jamie Oliver Mixed Bean Salad recipe is made with mixed beans, green beans, red onion, scallions, fresh parsley, fresh dill, cucumbers, pickles, and capers. It also includes a delicious dressing with apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper this recipe required is 45 minutes, and it serves 6.
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🧡 Why You’ll Love This Mixed Bean Salad Recipe:
- Nutrient-Dense. This salad is packed with protein, fiber, vitamins, and minerals from a variety of beans and fresh vegetables. It’s a healthy choice that supports overall well-being and keeps you full longer.
- Easy and Quick. Jamie Oliver’s Mixed Bean Salad is simple to prepare, making it perfect for busy days. The recipe involves minimal cooking, mainly chopping and mixing, and it’s ready in under 30 minutes.
- Perfect for Meal Prep. This salad stores well in the fridge for several days, making it an excellent option for meal prep. Enjoy it as a quick lunch or a convenient side dish throughout the week.
âť“ What Is Jamie Oliver Mixed Bean Salad Recipe?
Jamie Oliver’s Mixed Bean Salad is a vibrant dish made with a combination of kidney beans, garbanzo beans, green beans, red onion, scallions, parsley, dill, cucumbers, pickles, and capers it has a refreshing texture and tangy taste, enhanced by a dressing of apple cider vinegar, olive oil, and Dijon mustard.
🧅 Jamie Oliver Mixed Bean Salad Ingredients
- 3 15-ounce cans mixed beans drained and rinsed (19 ounce cans work as well)
- 2 cups fresh green beans cut into 1 inch pieces
- ÂĽ cup red onion very thinly sliced or chopped
- 2 scallions sliced
- ÂĽ cup chopped fresh parsley and fresh dill (combination of both or your choice of fresh herbs)
- 3 Persians cucumbers chopped or one large English cucumber chopped
- 3 tablespoons chopped dill pickles or sweet pickles
- 1 tablespoon capers drained and roughly chopped
For the dessing
- â…“ cup apple cider vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons honey or maple syrup, optional (or sugar to taste)
- ½ teaspoon salt, plus more to taste
- ÂĽ teaspoon fresh ground black pepper
🥗 How To Make Jamie Oliver Mixed Bean Salad
- Boil salted water in a pot. Add green beans and cook for 2 minutes or until they are just tender but still crisp. Put the green beans in ice water to cool, then drain and dry them.
- Put kidney beans, garbanzo beans, green beans, red onion, parsley, dill, cucumbers, pickles, and capers in a large bowl.
- In a small bowl, mix apple cider vinegar, honey, olive oil, dijon mustard, salt, and pepper.
- Pour he dressing over the beans and mix well. Serve right away or cover the bowl and refrigerate the salad for at least 1-2 hours or up to 3-5 days, then serve.
đź’ Recipe Tips:
- Avoid overcooking the green beans: Boil them just until tender-crisp to maintain a good texture. Overcooking can result in a mushy salad.
- Add dressing gradually: Pour a small amount at first, then toss and taste. This prevents the salad from becoming too oily or soggy.
- Use fresh herbs for better flavor: Fresh parsley and dill provide a vibrant taste, but you can substitute with basil or cilantro if needed.
- Balance the acidity of the dressing: If the apple cider vinegar is too tangy, add more honey or a pinch of sugar to achieve the desired balance.
- Customize the spiciness: For an extra kick, add finely chopped jalapeños or red pepper flakes, ensuring the spice level suits your preference without overwhelming the dish.
🍗 What To Serve With Mixed Bean Salad?
Serve mixed bean salad with Jamaican Jerk Chicken, Fish Thai Green Curry, or Stilton Sauce For Steak for added protein pair with Yogurt Flatbread or Bread and a side of Romesco Sauce for a refreshing drink, try iced tea or a light, fruity wine.
🎚 How To Store Leftovers Mixed Bean Salad?
- In The Fridge. Store leftovers mixed bean salad in an airtight container in the fridge for up to 5 days.
- In The Freezer. Freezing leftovers mixed bean salad is not recommended as the texture of the beans and vegetables may become mushy.
FAQ’S
Can you use canned beans for mixed bean salad?
Yes, you can use canned beans for mixed bean salad. Drain and rinse them well to remove excess sodium and improve texture.
How do you keep mixed bean salad from getting soggy?
To prevent sogginess, ensure beans and vegetables are well-drained and dried. Add dressing just before serving and store in an airtight container.
What can I add to mixed bean salad for extra flavor?
Add finely chopped jalapeños, red pepper flakes, olives, feta cheese, or sun-dried tomatoes. Fresh herbs like cilantro or basil also enhance flavor.
Can you add cheese to mixed bean salad?
Yes, add cheese like feta, mozzarella, or cheddar. Add just before serving to keep it fresh and maintain texture.
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Jamie Oliver Mixed Bean Salad Nutrition Facts
Amount Per Serving
- Calories: 312 kcal
- Carbohydrates: 41 g
- Protein: 13 g
- Fat: 12 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 8 g
- Sodium: 1149 mg
- Potassium: 735 mg
- Fiber: 13 g
- Sugar: 9 g
- Vitamin A: 395 IU
- Vitamin C: 8 mg
- Calcium: 103 mg
- Iron: 4 mg
Jamie Oliver Mixed Bean Salad
Description
Jamie Oliver Mixed Bean Salad recipe is made with mixed beans, green beans, red onion, scallions, fresh parsley, fresh dill, cucumbers, pickles, and capers. It also includes a delicious dressing with apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper this recipe required is 45 minutes, and it serves 6.
Ingredients
For the dessing
Instructions
- Boil salted water in a pot. Add green beans and cook for 2 minutes or until they are just tender but still crisp. Put the green beans in ice water to cool, then drain and dry them.
- Put kidney beans, garbanzo beans, green beans, red onion, parsley, dill, cucumbers, pickles, and capers in a large bowl.
- In a small bowl, mix apple cider vinegar, honey, olive oil, dijon mustard, salt, and pepper.
- Pour he dressing over the beans and mix well. Serve right away or cover the bowl and refrigerate the salad for at least 1-2 hours or up to 3-5 days, then serve.
Notes
- Avoid overcooking the green beans: Boil them just until tender-crisp to maintain a good texture. Overcooking can result in a mushy salad.
- Add dressing gradually: Pour a small amount at first, then toss and taste. This prevents the salad from becoming too oily or soggy.
- Use fresh herbs for better flavor: Fresh parsley and dill provide a vibrant taste, but you can substitute with basil or cilantro if needed.
- Balance the acidity of the dressing: If the apple cider vinegar is too tangy, add more honey or a pinch of sugar to achieve the desired balance.