Mixed Beans salad is a healthy and colourful salad, it is gluten-free and vegetarian. The combination of different kinds of beans gives a great burst of protein and it is filling. Beans salad is a simple side dish you can throw together in a moment especially if you use canned beans.

It is beautiful and different from the usual Nigerian salad or coleslaw. It has a great combination of flavours and textures, one taste of it and you are hooked. An awesome alternative this Christmas.

I use canned beans mostly because raw beans take so long to cook unless I have leftover beans from another meal. I enjoy it with a small portion of jollof rice, green leafy vegetable rice, green rice or any rice dish, also delicious on toasted bread, serve with roasted or fried meat or as a filling for a wrap, even the Nigerian pancake (Diet).

You can be creative with your mixed beans salad, use other kinds of beans not mentioned here, add bacon, avocado, cauliflower etc. you can top it off with flaked canned tuna fish, sardines etc.

I have included 2 types of dressing for the mixed beans salad because I couldn’t decide which I love more so you decide.

To prepare Mixed beans Salad

1/4 cup cut green beans
1 cup Baked beans
1/2 cup Red kidney beans
2 tablespoons finely chopped red onions
1/4 cup chopped cucumber
1/4 cup chopped tomatoes
lettuce leaves
1/4 cup sweet corn
1  Boiled egg (optional)

Mayonnaise Dressing

1/4 cup mayonnaise
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon white vinegar
Some sauce from the can of baked beans

Avocado Dressing

1 whole avocado
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 lime
chili powder or hot sauce (optional).

For mayonnaise dressing: Mix mayonnaise, sugar, salt and vinegar in a small bowl. Add some spoonfuls of the sauce that came with the baked beans and set dressing aside.

For avocado dressing: Scoop avocado flesh into a bowl and mash using a fork or potato masher, add the crushed garlic clove, salt, black pepper, juice of one lime and chilli powder, mix well and set aside. You can use a food processor.

Mixed beans salad:

Wash and cut green beans into 1-inch lengths.

Place in a small pot and add just enough water to cover the green beans, add green beans and salt, bring to a boil and cook for 2-3 minutes until beans are soft.

Drain and rinse under cold water set aside in a sieve to cool.

Drain baked beans reserving the liquid (sauce).

Drain and rinse red kidney beans.

Finely chop onions, cutting some into long strips for garnishing.

Peel the cucumber and remove the seeds, chop into 1/2 inch cubes.

Remove seeds from the tomato, chop into 1/2 inch cubes.

Tear up the few leaves of lettuce.

Put everything in a bowl and mix.

Cover and place in the fridge for several hours or overnight to meld well.

Keep dressing separately in the fridge.

A few hours before serving, add enough dressing and mix well with the salad.

Note

Add small baking soda to the green beans cooking liquid to give a brighter green colour.
If beans give you gas see how to remove gas from beans

If you enjoyed my Mixed beans salad, you will also enjoy my Sweet corn salad, Pasta salad, Chicken salad with candied carrot coins and Beef liver sauce.