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Two-Bean Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant two-bean salad is a celebrate of simple, fresh ingredients and contrasting textures. By combining crisp, blanched green beans with creamy cannellini beans, you create a satisfying dish that is as nutritious as it is colourful. The sharp, sophisticated profile of Sherry vinegar cuts through the richness of the extra-virgin olive oil, ensuring every bite is perfectly balanced and full of Mediterranean-inspired flavour.

As a versatile vegan dish, this salad works beautifully as a standalone light lunch or as a refreshing side for grilled proteins and summer barbecues. It is naturally high in fibre and plant-based protein, making it a healthy choice for meal prep as the flavours continue to develop if left to marinate for an hour before serving.

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Ingredients for Two-Bean Salad

  • 2 tablespoons Sherry vinegar

  • 60ml extra-virgin olive oil

  • 350g green beans, trimmed and cut into 1-inch pieces

  • 1 shallot, thinly sliced

  • 1 (550g) can cannellini beans, drained and rinsed

How to make Two-Bean Salad

Whisk together vinegar, oil, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a large bowl.

Cook green beans in a 3- to 4-quart saucepan of boiling salted water 2 minutes, then add shallot and cook until beans are crisp-tender, about 2 minutes more. Drain in a colander and plunge into a large bowl of ice and cold water to stop cooking. Drain well, then add to dressing in bowl along with cannellini beans and toss well.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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