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Bean And Mushroom Salad

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1 x 440 g/15 oz can butter beans, drained
1 x 440 g/15 oz can red kidney beans, drained
1 x 400 g/13 oz can flageolet beans, drained
1 x 375 g/12 oz can sweetcorn kernels, drained
125 g/4 oz button mushrooms, quartered
1 bunch spring onions, finely chopped


4 tablespoons olive oil
1-2 tablespoons wine vinegar
teaspoon mustard powder
1 garlic clove, finely chopped
Salt and pepper


Serves: 9


1 In a large salad bowl, mix together the butter beans, red kidney and flageolet beans, sweetcorn, mushrooms and spring onions, reserving a tablespoon of spring onions for the garnish.

2 Put all the dressing ingredients into a screw-top jar and shake vigorously. Pour over the salad and toss well. Sprinkle the reserved spring onions over the top, to garnish.

Preparation time: 10-15 minutes

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