Christmas Bean Salad

You know how you make something once and then you are making it for the rest of your life? Well that’s how this gets it’s name. I HAVE to make it every Christmas or my family revolts! Don’t be put off by the seemingly long list of ingredients – it’s mostly opening cans! Can be made up to 3 hours ahead however only add dressing at time of serving. (Australian measurements used.)

Preparation time

  • Prep Time 30 mins
  • Total Time 35 mins
  • Servings 8-10


  • 250 g green beans, topped and tailed
  • 400 g chickpeas, drained and rinsed
  • 425 g red kidney beans, drained and rinsed
  • 400 g cannellini beans, drained and rinsed
  • 270 g corn kernels, drained and rinsed
  • 3 spring onions, sliced
  • 1 red capsicum, finely chopped
  • 3 celery ribs, chopped
  • 4 -6 gherkins, chopped
  • 1/4 cup chopped mint
  • 1/4 cup chopped flat leaf parsley
  • Dressing 2/3 cup favourite basic vinaigrette
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, crushed


  1. Dressing: Place the basic vinaigrette, mustard and crushed garlic in a screw top container. Whisk to combine. Seal with lid.
  2. Cut green beans into short lengths. Bring a small pan of water to the boil, add the beans and cook for 2 minutes. Drain and rinse under cold water then leave in a bowl of iced water until cold. Drain well.
  3. Place all the salad ingredients, including herbs in a large bowl. Season with salt and freshly ground black pepper, to taste, and mix until well combined.
  4. When ready to serve just shake container of dressing to refresh, drizzle over salad and toss to combine. Transfer to a large serving bowl or platter.