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Three bean salad with spinach
  • 300 gram canned butter beans, drained and rinsed
  • 300 gram canned kidney beans, drained and rinsed
  • 300 gram canned cannellini beans, drained and rinsed
  • 1 punnet (250g) cherry tomatoes, halved
  • 1 medium red onion finely chopped
  • 100 grams (large handful) spinach, washed and drained
  • 3 tablespoons vinegar
  • 1 tablespoon olive oil
  • clove garlic, crushed
  • 3 shakes pepper
  1. Place butter, kidney and cannellini beans, tomatoes, onion and spinach in a large bowl.
  2. In small screw top jar, place the vinegar, oil, garlic, and pepper and shake well.
  3. Drizzle dressing over bean mixture and toss to combine.
  4. Serve immediately.

Alternatives

  • Add feta or ricotta cheese and serve in a lettuce leaf.
  • Use three-bean canned mix instead of individual can of beans.
  • Swap one of the beans for a can of chickpeas.
  • Use mixed lettuce leaves or rocket instead of spinach

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Large bowl
  • Chopping board
  • Large knife
  • Small screw-top jar

Nutrition Information


371g Quantity per serving Quantity per 100g
Energy 1007kJ 272kJ
Protein 12.9g 3.5g
Fat, total 5.9g 1.6g
— Saturated 0.9g 0.3g
Carbohydrate 25.0g 6.7g
— Sugars 7.9g 2.1g
Fibre 14.5g 3.9g
Sodium 684mg 184mg