White Haricot Bean and Tomato Salad

White Haricot Bean and Tomato Salad

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Servings: 6
Calories: 314


  • 1.7 lb tinned white haricot beans drained
  • 14 oz new potatoes
  • 14 oz ripe tomatoes
  • 4 spring onions finely sliced
  • a bunch of flat-leaf parsley roughly chopped
  • 1 red chilli finely diced (include the seeds if you like it hot)
  • 4 tbsp extra-virgin olive oil
  • zest and juice of 1 lemon
  • sea salt
  • freshly ground black pepper


  • If you're using dried beans, soak them overnight in a saucepan of cold water. The next day, drain them, rinse well and return to the pan. Cover with water, bring to the boil and simmer for 1 hour. Skim off any froth that rises to the top during cooking. Drain and cool.
  • Cook the potatoes in their skins in a pan of simmering water for 20 minutes. Drain and allow to cool, then cut into wedges.
  • Dip the tomatoes in a pan of boiling water for 20 seconds, peel, cut into wedges and remove the seeds. Mix the potatoes, tomatoes and drained beans together.
  • Combine the spring onions, parsley and chilli with the olive oil, lemon juice, zest and seasoning.
  • Pour over the tomatoes, beans and potatoes, mix well and serve immediately.
Calories: 314 kcal
Carbohydrates: 45 g
Protein: 13 g
Fat: 10g
Saturated Fat: 1 g
Sodium: 12 mg
Potassium: 1000 mg
Fiber: 12 g
Sugar: 3 g
Vitamin A: 704 IU
Vitamin C: 36 mg
Calcium: 57 mg
Iron: 5 mg
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