Three bean salad has remained a household favourite where a trifecta of green beans, kidney beans, and chickpeas. However, this recipe reworks the classic medley of beans by incorporating butter beans, radishes, and diced potatoes for added flavour and body. Then, pomegranate jewels are sprinkled on top for a burst of bright flavour before a drizzle of hot honey adds some heat to the dish.
Bring a three bean salad to your next braai or pot luck as a delicious side that incorporates more vegetables and fibrous beans into your diet. You can easily make this recipe vegan simply by swapping out the feta for a vegan alternative made from cashews and replacing the honey with maple syrup (or apple-based vegan honey).
In this recipe, the 2 cups of green beans are first blanched, which means they’re heated in boiling water until tender and their vibrant green colour is reserved. Then, you place the green beans into a bowl of iced water to stop the cooking. With the green beans, canned butter bean are washed and dried, making this recipe versatile with many bean options to swap in and out.
Ingredients
2 cups green beans, washed and quickly steamed
1 cup washed snap peas
1 cup canned butter beans, washed and patted dried
1 cup washed and sliced radishes
3/4 cup steamed and diced potato
Toasted whole almonds
Pomegranate jewels
Vegan feta
How to make the Greek-Style Dressing
Olive oil
Lemon zest
1 tsp Greek seasoning (sub with dried , dried thyme, oregano and chilli flakes)
1tbsp lemon juice
2-2 tbsp brut wine
2-3 tbsp honey or agave
For the Garnish
Fresh herbs like mint, parsley, or coriander
Drizzle of hot honey
Crumbled feta or Vegan feta
How to Make the Roasted Three Bean Salad
1. Preheat the oven to 180 degrees Celsius. Place the green beans, snap peas and butter beans in a square baking tray, add the sliced radishes and potatoes and dress with a few tbsp olive oil, lemon zest, greek seasoning, lemon juice, brut wine and a drizzle of hot honey.
2. Mix well and place in the oven. Bake for 18-20 minutes until it starts to turn golden, serve with toasted diced almonds, fresh herbs, cubed feta and a drizzle of hot honey.
