Mixed Bean Salad

This nifty little number is just amazingly yummy, quick and simple to do. I love making this salad as a plate to bring to a party or get together as it’s a unique dish and definitely stands out in the crowd.

Make sure that you use fresh beans and fresh sugar snap peas. Maybe a cheeky little hint to have this with a little bubbly goes down a treat.

Mixed Bean Salad

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Recipe by Dad’s Home Kitchen with Jase Pashley Cuisine: Fusion


Prep time


Cooking time




  • 500 g 500 frozen broad beans

  • 200 g 200 fresh sugar snap peas trimmed

  • 200 g 200 fresh green beans trimmed

  • 200 g 200 baby spinach

  • 1 1 lemon juiced

  • 180 g 180 Persian feta drained and keep the oil

  • 1/2 cup 1/2 mint coarsely chopped

  • 1/2 cup 1/2 continental parsley coarsely chopped

  • 1 Tbsp 1 apple cider vinegar

  • 1 tsp 1 dijon mustard


  • Blanch your broad beans, peas & beans in salted boiling water for 3 minutes. 
  • Drain them & put them into a bowl of ice water for about 5 minutes.
  • Meanwhile put your spinach, mint & parsley in a large serving bowl.
  • Drain the feta leaving the oil aside & break it up, placing it over your spinach, mint & parsley.
  • Using the oil from the feta, place the oil in a screw-top jar, add the lemon juice, vinegar, mustard with a pinch of salt & pepper to taste & shake it to mix the dressing.
  • Drain the Peas & beans from the ice water & add to the serving bowl then pour your dressing over & toss the salad & serve.

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