Mary Berry’s Mixed Bean Salad is a colorful, pantry-friendly side dish that combines various pulses with crunchy vegetables in a sharp vinaigrette. Ideally the salad should be prepared at least two hours in advance to allow the beans to absorb the dressing and the flavors to marry.
Mary Berry Mixed Bean Salad Recipe Ingredients
- 1 x 400g can red kidney beans, drained and rinsed
- 1 x 400g can cannellini beans, drained and rinsed
- 1 x 400g can chickpeas (or borlotti beans), drained and rinsed
- 2 celery sticks, finely chopped
- 1 small red onion, finely chopped
- 2 tbsp fresh parsley, finely chopped
For the Dressing:
- 4 tbsp sunflower oil (or light olive 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 Mixed Bean Salad Recipe
- Prepare the Beans: Empty the kidney beans, cannellini beans, and chickpeas into a large colander. Rinse them thoroughly under cold running water until the water runs clear and all the starchy canning liquid is removed. Shake well to drain.
- Chop the Vegetables: Finely chop the celery sticks and the red onion. Mary Berry recommends keeping the pieces small (about the size of a bean) so they distribute evenly and provide a crunch in every bite without overpowering the pulses.
- Make the Dressing: In a large mixing bowl (big enough to hold the salad), whisk together the sunflower oil, white wine vinegar, Dijon mustard, and caster sugar. Season generously with salt and black pepper. Whisk until the sugar has dissolved and the dressing is emulsified.
- Combine: Add the drained beans, chopped celery, and onion to the bowl with the dressing.
- Toss: Use a large spoon to fold the ingredients together, ensuring every bean is glistening with the vinaigrette.
- Marinate: Cover the bowl and refrigerate for at least 2 hours. This resting time is crucial as it softens the raw onion flavor and allows the beans to soak up the vinaigrette.
- Serve: Just before serving, stir in the chopped fresh parsley. Taste and adjust the seasoning if necessary.
Recipe Tips
- Rinsing is Key: Canned beans often have a thick, salty brine. Rinsing them thoroughly improves the texture of the salad and prevents the dressing from becoming cloudy or gloopy.
- Oil Choice: A neutral oil like sunflower or vegetable oil is preferred over extra virgin olive oil for this recipe. A lighter oil allows the tangy mustard and vinegar notes to shine without the heaviness of olives.
- Onion Mellowing: If you find raw red onion too sharp, you can soak the chopped onion in the vinegar for 10 minutes before adding the oil and mustard. This “pickles” the onion slightly and reduces its bite.
- Bean Variety: You can use any combination of tinned beans you have in the cupboard—black beans, pinto beans, or butter beans all work beautifully.
What To Serve With Mary Berry Mixed Bean Salad
Bean salad accompaniments are versatile protein additions frequently served at picnics or cold buffets to create a balanced plate. Ideally the grilled meats should be kept simple to allow the tangy, complex flavors of the bean salad to stand out.
- Mary Berry Quiche Lorraine or a savory tart
- Cold roast chicken or sliced ham
- Grilled sausages or BBQ meats
- Crusty bread to mop up the leftover dressing
How To Store Mary Berry Mixed Bean Salad
- Refrigerate: This salad stores exceptionally well. Keep it in an airtight container in the refrigerator for up to 3 to 4 days.
- Flavor Development: The flavors will continue to deepen the longer it sits, making it an excellent candidate for meal prep lunches.
- Freeze: This recipe is not suitable for freezing. The texture of the canned beans can become mushy, and the celery will lose its crispness upon thawing.
Mary Berry Mixed Bean Salad Nutrition Facts
- Calories: 180 kcal (per serving)
- Carbohydrates: 22g
- Protein: 8g
- Fat: 7g
- Fiber: 8g
- Sugar: 2g
Nutrition information is estimated per serving based on 6 servings.
FAQs
Yes, but it requires significantly more effort. You would need to soak and boil three different types of beans separately until tender. Canned beans are recommended for ease and consistency.
Yes, this recipe is naturally vegan, dairy-free, and gluten-free, making it a safe and inclusive option for potlucks and parties.
Absolutely. Diced red peppers, sweetcorn, or cucumber (deseeded) make great additions if you want to add more color and crunch.
Try More Recipes:
- Mary Berry Watermelon and Feta Salad Recipe
- Mary Berry Fruit Salad Recipe
- Mary Berry Potato Salad Recipe
Mary Berry Mixed Bean Salad Recipe
Description
A classic, tangy three-bean salad with crunchy celery and a mustard vinaigrette.
Ingredients
Instructions
- Rinse and drain all beans thoroughly.
- Chop celery and onion finely.
- Whisk oil, vinegar, mustard, and sugar in a bowl.
- Toss beans and vegetables in the dressing.
- Chill for 2 hours to develop flavor.
- Stir in parsley before serving.
Notes
- This salad improves after 24 hours in the fridge.
- Use a mix of colors (red, white, and beige beans) for the best presentation.
- Ensure the beans are well-drained so the salad isn’t watery.
