Italian bean salad

Italian bean salad

(2) Rate it

  • 0:30 Prep
  • 0:05 Cook
  • 6 Servings
  • Easy

This tasty Italian bean salad is fabulous for al fresco dining.

Featured in
Bean recipes, Side dishes


  • 350g green beans, topped and tailed
  • 350g butter beans, topped and tailed
  • 4 large ripe tomatoes, chopped
  • 1 red onion, halved, thinly sliced
  • 2 tablespoons drained capers
  • 8 drained anchovy fillets, finely chopped
  • 1/4 cup (60ml) olive oil
  • 1 lemon, rind finely grated, juiced
  • 1 garlic clove, crushed
  • Salt & freshly ground pepper
  • 1/3 cup chopped fresh continental parsley


  • Step 1
    Cook the beans in a large saucepan of boiling water for 1-2 minutes or until just tender. Rinse under cold running water. Drain well. Pat dry with paper towel.
  • Step 2
    Combine the beans, tomatoes, onion, capers and anchovies in a bowl.
  • Step 3
    Whisk the oil, lemon rind and juice and garlic together. Season with salt and pepper. Stir in the parsley.
  • Step 4
    Add the dressing to the bean mixture. Toss well. Serve.

  • Low fat


  • 610 kj


  • 10g

    Fat Total

  • 2g

    Saturated Fat

  • 6g


  • 341.31mg


  • 5g

    Carbs (sugar)

  • 6g

    Carbs (total)

All nutrition values are per serve


Serving suggestion: This salad is delicious with chargrilled prawns.

  • Author: Alison Roberts
  • Image credit: John Paul Urizar
  • Publication: Fresh Living


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