Four Bean Summer Salad – Recipe


This four bean summer salad is great for a light lunch, or would be delicious alongside a beautiful fresh piece of fish.
Beans are always a good addition to your daily diet, they remain one of the most nutritious foods you can eat, coming in a variety of types and available almost everywhere. They are a great vegetarian and vegan option, full of phytonutrients, protein, complex carbohydrates, vitamins and minerals. Both canned and dry beans have about the same amount of nutritional value, although remember to wash canned beans before eating to remove any excess salt added in the canning process.

Serves 1

1/3 can (drained and washed) four bean mix
2 celery stalks, sliced
1 handful rocket leaves
1 spring onion, sliced
20g feta cheese
1 tbsp extra virgin olive oil
Zest and juice ½ lemon


To make this delicious 4 Bean Summer Salad , first, in a bowl, mix the rocket leaves, celery, spring onions and bean mix.

Add the olive oil and lemon zest and juice, top with feta.

Celery is a wonderful option for a salad for that added crunch, and also as it regulates the body’s alkaline balance, thus protecting you from problems such as acidity. Choose celery with upright stalks that snap when bent, the leaves should be fresh and crisp.

Recipe and photography by Zoe Rollings