Easy celery & bean salad

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Refreshing and bright this salad is really appreciated on those warm summer days. You can eat as is or toss through some lettuce or baby spinach to add volume and colour. This versatile salad is a great addition to many meals.


  • 1 – 400g / 14oz can four bean mix (pictured butter, flageolet, chickpeas, red kidney beans or equivalent) – rinsed and drained
  • 3 celery sticks – washed, strings removed, halved, finely sliced
  • 2 carrots – peeled, rinsed, grated
  • 1/2 red onion – peeled, rinsed, finely diced
  • 2 tablespoon parsley – washed, finely sliced
  • 3 tablespoons lemon juice
  • 1 tablespoon virgin olive oil


  1. Prepare beans, celery, carrots, onion and parsley.
  2. Mix lemon and olive oil in a measuring cup or small bowl.
  3. Combine all ingredients in a medium serving bowl. Serve.

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