Mary Berry Bean Salad

Mary Berry’s Bean Salad is made with mixed bean salad, spring onions, celery sticks, tomato, olive oil, white wine vinegar, sugar, Dijon mustard, fresh tarragon, and fresh parsley. This tasty Bean Salad recipe creates a delicious side dish that takes about 15 minutes to prepare and can serve up to 4 people.

Mary Berry Bean Salad Ingredients

For the Salad:

• 1 x 400g tin (14 oz) mixed bean salad, drained and rinsed
• 2 spring onions (scallions), finely chopped
• 2 celery sticks, thinly sliced
• 1 large tomato, deseeded and finely diced
• Salt and freshly ground black pepper

For the Dressing:

• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) white wine vinegar
• 1 tsp sugar
• 2 tsp Dijon mustard
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh parsley

How To Make Mary Berry Bean Salad

1. Prepare the Salad: Put all the salad ingredients in a bowl and mix well.
2. Make the Dressing: Mix the dressing ingredients in a separate bowl or jug until well combined.
3. Combine and Serve: Pour the dressing over the salad, season well with salt and pepper, and toss together.

Recipe Tips

• Use freshly chopped herbs for the best flavor in your dressing. Fresh tarragon and parsley really enhance the salad.
• Season the salad well with salt and freshly ground black pepper after adding the dressing. Taste and adjust as needed.
• Allow the salad to chill in the fridge for at least an hour before serving. This helps the flavors meld together.
• Check the bean mix for excess salt before adding more seasoning. Some canned beans can be quite salty.
• Mix the salad gently after adding the dressing to avoid mashing the beans. A light toss ensures everything is coated evenly.

What To Serve With Bean Salad?

This tasty Bean Salad pairs well with grilled chicken, roasted vegetables, quinoa, or whole-grain bread. It can also be served alongside a hearty soup, a fresh sandwich, pita chips, or a cheese platter for a delicious lunch or light dinner.

How To Store Leftovers Bean Salad?

• Refrigerate: First, let the leftover Bean Salad cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate. The salad will keep well in the fridge for up to 2–3 days.
• Freeze: Freezing is not recommended for Bean Salad as it can affect the texture of the beans and vegetables. The salad is best enjoyed fresh or stored in the refrigerator.

Mary Berry Bean Salad Nutrition Facts

Serving Size: 1 cup

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 200mg
• Potassium: 450mg
• Total Carbohydrate: 21g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 8g

Try More Mary Berry Recipes:

• Mary Berry All Bran Tea Bread
• Mary Berry Easy Fruit Cake
• Mary Berry Beef Florentine
• Mary Berry Apple And Cinnamon Cake