This salad has been a part of my husband’s lunch box for the past two weeks now. Going on his third today, I was considering at least trying a different dressing to break the monotony, but he says he’d like to stick to this. The man can eat curd and rice for every meal for a whole month without getting sick of it! But back to the salad, if it ain’t broken don’t fix it, right?

So quick and easy to put together, this vibrant salad is chock full of nutrients and general goodness. I am a fan of big punchy flavours in salad dressings but I decided to keep it light and refreshing for this (quite possibly the only recipe that I know of where the entire focus doesn’t revolve around dijon mustard – love that stuff).

The generic term ‘bean salad’ could also include fresh green beans in it, and oftentimes it does. As I was typing out the recipe I realized that there were ingredients that I was omitting and some that I was adding. I tend to fiddle around with it quite a lot and sometimes throw in a carrot or some lettuce, or just do a bean-only version with some onions mixed in. What really matters in the end is that you taste the dressing and adjust the proportions to your liking.


4.0 from 1 reviews
Serves: 4 - 6
  • ¼ cup dried chickpeas (garbanzo beans)
  • ¼ cup dried kidney beans
  • ¼ cup dried black-eyed peas
  • ¼ cup sprouts
  • ⅛ cup peppers, finely chopped
  • ⅛ cup onions, finely chopped
  • ¼ cup cucumber, finely chopped
  • 1 tomato, de-seeded and finely chopped
  • 1 ½ tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp lime juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp chopped parsley
  • ½ tsp freshly ground black pepper
  • Salt, to taste
  1. If using dried : soak the chickpeas, kidney beans and black-eyed peas in separate bowls covered with plenty of water and leave for several hours, preferably overnight.
  2. Cook the beans in a large pot of water until tender (cooking times for each tend to vary, so cook separately if possible). Alternatively, you could use a pressure cooker for this. So much easier too. Wash the beans under running water to cool them down.
  3. Place all the ingredients for the dressing in a jar and shake/stir to mix. Add the cooled beans along with the onions, peppers, tomatoes, cucumber, and sprouts to a large bowl and pour over ¾ th of the dressing and toss through. Taste and add in the rest if needed. Serve right away, or refrigerate and serve cold.
* Keeps well for up to 7 days in the refrigerator.



Naomi Varghese

Made this as a side for dinner today, paired it with pita bread and humus ( would have loved to have some meat with it, albeit lent).

Will surely be one of our staples going forward. YUMMY!


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