Tangy & Spicy Mixed Bean Salad

Serves: 4 Preparation: 10 minutes



  • 400g can chickpeas, drained
  • 400g can butter beans, drained
  • 400g can cannelloni beans, drained
  • 1 clove garlic, peeled and finely chopped
  • 2 tbsp red onion, finely chopped
  • ½ green pepper, deseeded and chopped
  • ½ yellow or orange pepper, deseeded and chopped
  • ½ red pepper, deseeded and chopped
  • 1 tbsp chopped coriander leaves
  • 1 tbsp chopped mint leaves
  • 2 tbsp Hibiscus Lily tangy and spicy date and tamarind chutney
  • 2 tbsp oil of your choice (extra virgin olive oil, toasted sesame seed oil, walnut oil)
  • Juice of half lemon
  • sea salt according to taste
  • coarsely ground black pepper according to taste


  1. Tip all the canned beans into a large sieve and rinse well under cold water tap and add to a large bowl.
  2. Mix together garlic, onion, green pepper, yellow pepper, red pepper, coriander leaves, mint leaves and add to the bowl with the beans.
  3. Mix together tangy and spicy chutney, oil, lemon juice, coriander leaves, mint leaves, sea salt and pepper in a small bowl and add to the large bowl with beans.
  4. Mix well and serve garnished with a few coriander and mint leaves.

You can also add toasted seeds or toasted chopped nuts of your choice.

This healthy dish makes a great side dish or a starter (add cheese of your choice cut into cubes). It is quick to make and adds colour and variety to a summer buffet or a barbeque, and makes a good accompaniment to pastry based appetisers with cocktails.

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