Tuscan bean salad

  • Vegetarian


1 red onion, peeled and finely sliced
½ tsp sea salt
½ tsp caster sugar
2 x 400g cans cannellini beans, rinsed and drained
400g can borlotti beans, rinsed and drained
225g pack Waitrose 1 Golden Baby Plum Tomatoes, halved
200g baby plum tomatoes, halved
280g jar Cooks’ Ingredients Chargrilled Peppers In Olive Oil, drained, oil reserved
25g pack flat leaf parsley, leaves only, roughly torn
85g pack baby kale

200ml tomato juice
2 tbsp red wine vinegar
½ clove garlic, peeled and crushed
½ x15g pack oregano, leaves only, finely chopped


1 . Put the onion into a bowl, add the salt and sugar and toss to coat. Knead gently for 3-4 minutes until softened, then add the beans, tomatoes, peppers and parsley.

2 . For the dressing whisk together 4 tbsp of the reserved oil from the peppers with the dressing ingredients and season to taste. Pour the dressing over the salad and toss to coat. Just before serving add the baby kale. 

  • Preparation time: 10 minutes

Serves: 6-8 as a side

Nutritional Info

Typical values per serving:

Energy 993kJ
Fat 11.9g
Saturated Fat 1.9g
Carbohydrate 22.1g
Sugars 7.7g
Protein 10.4g
Salt 1.1g
Fibre 9.9g

Serving 6.

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3 stars

Average user rating Based on 12 ratings