Mixed Bean
Summer Salad

A colorful and nutritious dish that combines a variety of chickpeas, black beans, and kidney beans, with vibrant vegetables, herbs and a zesty dressing, making it a refreshing and wholesome choice for warm weather dining.


1 x Can Black Beans
1 x Can Kidney Beans
1 x Can Chickpeas
3 x Tbsp Olive Oil
1 x Tbsp Honey
3 x Tbsp Lemon
1 x Red Capsicum (Diced 1cm pieces)
1 x Yellow Capsicum (Diced 1cm pieces)
1 x Green Capsicum (Diced 1cm pieces)
1/2 x Cup Red Onion (Finely chopped)
2 x Cloves Garlic (Minced with salt)
1 x Cup Green Olives (Finely chopped)
3 x Tbsp x Coriander (Finely chopped)
3 x Tbsp x Mint (Finely chopped)
3 x Tbsp x Chives (Finely chopped)
3 x Tbsp x Parsley (Finely chopped)
3 x Tbsp x Mint (Finely chopped)
1 x Green Chillie (Finely chopped)
Salt & pepper to season

Equipment Required

  1. Colander
  2. Large Glass Bowl
  3. Chopping Board
  4. Sharp Knife
  5. Kitchen Shears
  6. Small Jar and Lid
  7. Spoon
  8. Serving Plate/Platter


  1. Place beans in a colander and rinse with chilled filtered water, and allow to drain before adding to a large bowl.
  2. Add chopped veggies and herbs to the beans.
  3. Dressing: Add oil, lemon juice, salt, pepper, garlic, honey to a small jar, secure the cover tightly and shake the bottle until the oil, lemon juice and honey emulsifies.
  4. Add the dressing to the beans and veggies, toss together, and store in the fridge.
  5. For easy cleanup, get rid of the food waste with a Food Waste Disposer.