Three bean salad with a difference. Well, I do believe this just became our #1 salad. This is so vibrant and green and so full of flavor! Not only is this recipe a “keeper”, but also an “often-er”.

Three-bean salad with spicy salsa verde dressing

Serving Size: 2


  • 3/4 cup fava beans
  • 50 g sugar snap bean pods
  • 1 can kidney beans, drained and washed

for the salsa verde dressing:

  • 1 medium green chili (deseeded)
  • 1 handful fresh coriander leaves
  • 4 tablespoons olive oil or lemon flavored sunflower oil
  • juice of 1/2 lime
  • pinch of salt
  • pinch of sugar


  1. Take the fava beans out of their pods and cook them in salt water for 3 minutes.
  2. Plunge them immediately in some cold water.
  3. Slip them out of their thick white shells and place in a salad bowl.
  4. Meanwhile, blanche the sugar snap pods in salt water for 1 to 2 minutes, drain and refresh.
  5. Add them to the salad bowl, along with the rinsed kidney beans.
  6. To prepare the dressing, put all the ingredients in a food processor to produce a smooth paste.
  7. Serve the salad on a plate with the dressing drizzled over.