Crunchy chopped salad with lemon beans
This chopped salad combines crisp vegetables with beans so it can serve as a simple lunch. Similar-sized pieces are easier to eat and distribute the dressing evenly. Keep the dressing separate if you are preparing the components in advance.
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Original recipe · serves 2
Crunchy chopped salad with lemon beans
15 minPreparation0 minCooking15 minTotal
Ingredients
How to make it
- Place drained beans, cucumber, tomatoes and pepper in a large bowl.
- Whisk oil, lemon juice and mustard until combined. Season lightly.
- Add salad leaves and dressing to the bowl just before serving. Toss gently so the beans remain mostly whole.
- Divide between two bowls and serve with bread if desired.
Make it work in your kitchen
If taking the salad to work, refrigerate the components and use an insulated bag with an ice pack. Mustard is an allergen for some people. Do not assume a salad is safe without checking storage simply because the ingredients do not require cooking.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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