Five Bean Picnic Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant five bean picnic salad is a celebration of texture and fresh flavours, making it an essential addition to any outdoor gathering or summer spread. A colourful medley of tender blanched green and wax beans is combined with hearty chickpeas, kidney beans, and black-eyed peas to create a protein-rich dish that holds up beautifully in a hamper. The addition of crunchy peppers and a zesty vinaigrette ensures every bite is bright and refreshing.

As a versatile vegan side dish, this salad is as nutritious as it is delicious, offering a high-fibre option that complements grilled meats or vegetarian mains alike. It is incredibly simple to prepare in advance, as the flavours actually improve after an hour of marinating in the fridge. For a little extra depth, add a splash of hot sauce to balance the acidity of the dressing.

Ingredients for Five Bean Picnic Salad

Koshersalt
350g green beans, trimmed and halved
350g yellow wax beans, trimmed and halved
One 400g can dark-red kidney beans, drained and rinsed
One 400g can black-eyed peas, drained and rinsed
One 400g can garbanzo beans, drained and rinsed
1 bunch spring onions, white and light-green parts, thinly sliced
1 red (or orange or yellow) pepper, diced
2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
2 tablespoons chopped fresh marjoram or oregano leaves (optional)
1 recipe Champagne Vinaigrette
Nymalen svartpeppar
Hot sauce

How to make Five Bean Picnic Salad

Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.

Place the fresh and canned beans, spring onions, pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.

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