Three Bean Pasta

Three-bean pasta twist salad

Category: Salad, Snack/side dish, Main meal | Serves: 6

Prep time: 10 minutes | Cooking time: 15 minutes


For pasta salad

225g (8oz) fusilli pasta (white or whole-wheat)

175g (6oz) frozen baby broad beans

420g (15oz) can black-eye beans, rinsed and drained

220g (8oz) can red kidney beans, rinsed and drained

1 red or yellow pepper, seeded and diced

1 bunch of spring onions, chopped


For dressing

150ml (1/4 pint) tomato juice

2 teaspoons olive oil

2 teaspoons balsamic vinegar

2 teaspoons Dijon mustard

1 clove garlic, crushed

2 tablespoons chopped fresh coriander

Freshly ground black pepper, to taste

Fresh coriander sprigs, to garnish
  1. Make dressing. Place all dressing ingredients in small bowl and whisk together until thoroughly mixed. Set aside.
  2. Prepare salad. Cook pasta in large saucepan of boiling water until just cooked or al dente. Meanwhile, cook baby broad beans in saucepan of boiling water for 3-5 minutes, or until tender. Rinse broad beans under cold running water and drain. Drain pasta and place in salad bowl.
  3. Give dressing a quick whisk, then pour over warm pasta and toss to mix well. Add broad beans, black-eye beans, kidney beans, red or yellow pepper and spring onions and toss to mix well.
  4. Serve warm or cold. Garnish with coriander sprigs and serve with fresh crusty bread.

Cook’s tips

  • Use chopped fresh basil and basil sprigs in place of coriander. Use passata in place of tomato juice.

Nutritional information

Three Bean Pasta