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Three Bean Salad Recipe
This Three Bean Salad Recipe is an updated version. It has slightly Thai undertones with the addition of coconut milk, fresh coriander and ginger - this may sound odd combined with a baked beans recipe, but it is sensational. | Best of all, this string bean salad is quick to prepare and can easily replace other carbs. Using fresh green beans makes all the difference and adds nutrition. This 3 Bean Salad recipe is ideal served with barbeque chicken or meat. Alternatively, serve it as one of your simple vegetarian dishes. |
EasyPreparation time: 5 minutesCooking time: 10 minutesServes: 6Ingredients: 7oz / 200g fresh green beans½ red bell pepper1 can baked beans1 can butter beans or kidney beans, drained1 teaspoon medium curry powder1 inch / 2½ cm ginger, grated1 clove garlic, crushed1oz / 30g fresh coriander, chopped½ can coconut milkMethod: - Bring a pot of salted water to the boil. Top and tail the green beans and boil for about 5 - 7 minutes until they are just done. Don't overcook them. They should be just tender and "snap" - don't cook them so long that they go limp and gray. Drain and refresh in cold water. Keep aside.
- Slice the red bell pepper quite finely.
- Mix together the baked beans, butter beans, curry powder, ginger and garlic. Add the pepper and green beans. Add the coriander.
- Gently stir in the coconut milk. Tip the salad into a large serving bowl or platter.
You may like to try: Fresh Spinach Recipe with Cherry Tomatoes, Feta and Toasted AlmondsGoat Cheese SaladLighter 7 Layer Salad RecipeCold Broccoli Salad RecipeSee our Vegetable Salad Recipes.
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