Mary Berry’s Bean Salad is a crisp, nutritious side dish that combines fresh green beans with a variety of canned pulses in a sharp, mustard-infused vinaigrette. Ideally the fresh green beans should be blanched for only three minutes and then plunged into ice-cold water to ensure they retain their vibrant emerald color and satisfying “snap” against the softer canned beans.
Mary Berry Bean Salad Recipe Ingredients
- 225 g (8 oz) fresh green beans, trimmed and halved
- 1 x 400 g can red kidney beans, drained and rinsed
- 1 x 400 g can chickpeas or cannellini beans, drained and rinsed
- 1 small red onion, very thinly sliced
- 2 celery sticks, finely chopped
- 2 tbsp fresh parsley, chopped
For the Classic Dressing:
- 4 tbsp sunflower oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp caster sugar
- Salt and freshly ground black pepper
How To Make Mary Berry Bean Salad Recipe
- Blanch the Green Beans: Bring a small pot of salted water to a rolling boil. Add the fresh green beans and cook for exactly three minutes. Immediately drain the beans and drop them into a bowl of ice water for two minutes. This “shocks” the beans, stopping the cooking process and locking in their bright green color.
- Prep the Pulses: Open the cans of kidney beans and chickpeas. Pour them into a colander and rinse thoroughly under cold running water until the water runs clear. Let them drain for at least five minutes to ensure the salad doesn’t become watery.
- Whisk the Dressing: In a large mixing bowl, whisk together the sunflower oil, white wine vinegar, Dijon mustard, and caster sugar. Season generously with salt and black pepper. Continue whisking until the sugar has completely dissolved and the dressing looks slightly thickened.
- Combine Ingredients: Add the blanched green beans, rinsed pulses, chopped celery, and thinly sliced red onion to the bowl with the dressing.
- Toss and Infuse: Use two large spoons to toss the salad thoroughly, ensuring every bean is coated in the vinaigrette. For the best flavor, let the salad sit at room temperature for at least thirty minutes before serving.
- Final Garnish: Stir in the fresh parsley just before bringing the dish to the table to keep the herbs looking green and vibrant.
Recipe Tips
- Onion Mellowing: If you find raw red onion too pungent, soak the thin slices in the white wine vinegar for ten minutes before adding the oil and mustard. This softens the texture and removes the harsh aftertaste.
- The “Three Minute” Rule: Do not be tempted to cook the green beans longer than three minutes. They will continue to soften slightly as they sit in the acidic dressing, so they must start with a firm crunch.
- Oil Choice: Mary Berry prefers sunflower oil for this recipe because it is neutral. Extra virgin olive oil can be used, but its peppery notes may compete with the delicate flavor of the beans.
- Thorough Draining: Canned beans are packed in a thick, starchy liquid. Rinsing and draining them completely is vital to keep the dressing clear and the salad looking professional.
What To Serve With Mary Berry Bean Salad
Bean salad accompaniments are savory, protein-rich additions frequently served at garden parties or as part of a traditional British cold plate. Ideally the grilled fish or chicken should be seasoned with fresh lemon zest and cracked black pepper to echo the bright acidity of the bean salad dressing.
- Grilled salmon fillets or poached trout
- Mary Berry Quiche Lorraine
- Cold sliced roast beef or honey-glazed gammon
- Crusty sourdough bread with salted butter
How To Store Mary Berry Bean Salad
- Refrigerate: Store the salad in an airtight container in the refrigerator for up to three days. The flavors actually improve on the second day as the pulses absorb more of the vinaigrette.
- Refreshing the Dish: If the salad looks a little dry after being in the fridge, add an extra teaspoon of vinegar and a splash of oil, then toss again before serving.
- Freeze: This recipe is not suitable for freezing. The fresh green beans and celery will lose their crispness and become mushy once thawed.
Mary Berry Bean Salad Nutrition Facts
- Calories: 195 kcal (per serving)
- Carbohydrates: 24g
- Protein: 9g
- Fat: 7g
- Fiber: 8g
- Sugar: 3g
Nutrition information is estimated per serving based on six servings.
FAQs
? Yes, you can use frozen green beans if fresh are unavailable. Boil them for two to three minutes until tender-crisp and follow the ice water “shocking” step exactly as you would with fresh beans.
Yes, all the primary ingredients and the dressing are naturally gluten-free. It is a perfect option for guests with celiac disease or gluten sensitivities.
Absolutely. Mary Berry often features a “Bean and Nut Salad” variation where she adds fifty grams of toasted walnuts or pine nuts just before serving for an extra layer of crunch.
Try More Recipes:
- Mary Berry Mixed Bean Salad Recipe
- Mary Berry Watermelon and Feta Salad Recipe
- Mary Berry Fruit Salad Recipe
Mary Berry Bean Salad Recipe
Description
A vibrant and crunchy three-bean salad featuring fresh green beans, kidney beans, and chickpeas in a tangy Dijon vinaigrette.
Ingredients
Instructions
- Boil green beans for three minutes, then shock in ice water.
- Rinse and drain canned kidney beans and chickpeas.
- Whisk oil, vinegar, mustard, and sugar in a large bowl.
- Toss all beans, celery, and onion in the dressing.
- Rest for thirty minutes to let flavors meld.
- Stir in parsley and serve.
Notes
- Ensure the fresh beans are patted dry after the ice bath so they don’t dilute the dressing.
- Use a mix of beans (black beans or butter beans) depending on what you have in your pantry.
- This salad is perfect for meal prep as it stays crisp for several days.
