Citizen Reporter
1 minute read
19 Nov 2019
12:16 pm

Recipe: Mediterranean bean and pepper salad

Citizen Reporter

You haven’t had a bean salad quite like this one. While it is great on its own, it’s also a marvellous side dish.

Mediterranean bean and pepper salad. Picture: Koo


2 cans Koo butter beans in brine (rinsed and drained)
1 can Koo chickpeas in brine (rinsed and drained)
1 tsp olive oil
1 large red pepper, deseeded and sliced
2 garlic cloves, crushed
Handful chopped parsley
Handful chopped fresh basil
Juice of one lemon
Salt and freshly ground black pepper to taste


1. Toss butter beans and chickpeas together in a large bowl.

2. Heat the olive oil in a large pan, add pepper and fry for about 3-4 minutes, until soft.

3. Remove from heat and allow to cool.

4. Mix remaining ingredients with the beans and chickpeas, and add cooled pepper (including any pan juice).

5. Cover with cling film and refrigerate.

6. To serve, toss ingredients to distribute flavours, adjust seasoning if necessary and serve at room temperature.

Recipe supplied by Koo

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