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This salad is incredibly easy to make and you can use canned beans and peas, saving any leftovers from the cans for a soup or stew.

You can also tart up the dressing to your heart’s content – we love forking through a few large dollops of hummus for an added Mediterranean flair. Other times we use sunflower oil instead of olive oil, coriander leaves instead of parsley and then add some aromatic curry powder, finely chopped chili, ginger and cardamom and cumin seeds to taste and dream of Asia …

Beans, Peas & Corn Salad


  • 250 ml black beans or red kidney beans, cooked and drained
  • 250 ml chick peas, cooked and drained
  • 250 ml peas, cooked and drained
  • 250 ml corn kernels, cooked and drained
  • 125 ml spring onions, finely sliced
  • 65 ml flat leafed parsley, coarsely chopped
  • 45 ml mint leaves, finely chopped
  • 1 - 2 garlic cloves, finely chopped
  • juice of a large lemon
  • 15 ml finely grated lemon zest
  • 90 ml extra virgin olive oil
  • salt and freshly-milled black pepper to taste


Place the beans, chick peas, peas and corn kernels in a bowl. Add the spring onions, parsley, mint, garlic, lemon juice and zest and olive oil. Mix well, season to taste and mix again.

Cover and set aside for a few hours to mellow the flavours.

Serve at room temperature as a main course salad with some pita breads or as a side dish to any roast or braai.

Serves 6