Mary Berry Bean Salad

Some recipes don’t shout — they whisper. They sit quietly on the table, nestled between louder dishes, and somehow they’re the ones you go back to for seconds. This Mary Berry Bean Salad is exactly that kind of dish. It’s quick, clean, and comforting, like a conversation with an old friend over a cuppa in the garden.

The key to this recipe — aside from its simplicity — is balance. Crisp celery, creamy beans, the tang of white wine vinegar, and that subtle hit of Dijon mustard. You can whip it up in 10 minutes, but it tastes like something thoughtful. That’s the magic of Mary Berry, isn’t it? She makes the ordinary feel elegant.

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2. Ingredients List

For the Salad:

• 1 x 400g tin mixed bean salad, drained and rinsed — I like the ones with chickpeas, kidney, and cannellini.
• 2 spring onions, finely chopped — adds a soft oniony bite without overpowering.
• 2 celery sticks, thinly sliced — for crunch and freshness.
• 1 large tomato, deseeded and finely diced
• Salt and freshly ground black pepper

For the Dressing:

• 3 tbsp olive oil — I go for a mild one, not too grassy.
• 1 tbsp white wine vinegar — gives it that lovely tang.
• 1 tsp sugar — just enough to round the edges.
• 2 tsp Dijon mustard — the warmth ties everything together.
• 1 tbsp chopped fresh tarragon — optional but beautiful, with a slight aniseed note.
• 1 tbsp chopped fresh parsley

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3. How to Make It (Instructions)

1. Start with the beans. Rinse them under cold water in a colander and let them drain properly. No one wants a soggy salad.
2. Toss the salad ingredients — beans, spring onion, celery, tomato — in a large mixing bowl. Don’t rush this part. Stir gently so you don’t break the beans.
3. Make the dressing in a jam jar or small bowl: olive oil, vinegar, sugar, Dijon, tarragon, parsley. Shake or whisk until it’s creamy and emulsified.
4. Pour the dressing over the salad. Toss until everything is glossy and coated. Add salt and pepper to taste — don’t skip the tasting!
5. Let it sit for 5–10 minutes if you’ve got time. The flavours mingle and soften.

💬 Side note: I once made this and forgot to add the mustard. It wasn’t awful, but it was definitely missing its spark. Lesson learned — don’t skimp on the Dijon.

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Common Mistakes

Why is my bean salad bland?
You may need more acid or seasoning. Always taste your dressing and adjust salt, vinegar, and mustard before tossing it with the salad.

Can I skip rinsing the canned beans?
Please don’t. That thick liquid dulls the flavour and can make the salad go mushy.

Why does my salad get watery in the fridge?
Tomatoes can release water. If storing overnight, consider leaving them out and adding fresh before serving.

I overdid the vinegar — what now?
Add a little more olive oil and a pinch more sugar to mellow it out.

Do I really need fresh herbs?
They make a big difference. I’ve used dried in a pinch, but fresh parsley lifts everything. Tarragon’s optional but lovely.

Storage and Reheating Tips

• Fridge: Store in an airtight container for up to 3–4 days. It holds up well!
• Freezer: Best avoided — the texture of the beans and dressing won’t survive freezing.
• Reheating: Honestly? Don’t. This salad is meant to be cold or room temp. If you must, microwave gently for 20–30 seconds, but it’ll soften the crunch.

What to Serve With It

• Grilled chicken breast — mild enough to let the salad shine, with a bit of smoky char to contrast.
• A slab of warm crusty sourdough — great for mopping up the last bit of dressing.
• Tinned tuna or sardines — for a Mediterranean twist, especially if you’re eating solo.

FAQ Section

Can I make this bean salad ahead of time?
Yes! Just keep the dressing separate until ready to serve to maintain crispness.

Can I make it gluten-free?
Absolutely. All ingredients are naturally gluten-free — just double-check your mustard and vinegar labels to be safe.

How do I make it more filling?
Add a boiled egg, flaked tuna, or even some small cooked pasta for a hearty lunch bowl.

Is there a vegan version of this?
This salad is already vegan as written — no tweaks needed!

Try More Recipes

• Mary Berry Fruit Salad
• Mary Berry Red Rice Salad
• Mary Berry Suet Pastry