Three-bean salad


  • 250g green round beans, trimmed
  • 250g yellow (butter) beans, trimmed
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 2 celery sticks, trimmed, thinly sliced
  • 1/4 small red onion, thinly sliced


  1. Cook the green beans and yellow beans in a large saucepan of salted boiling water for 3 minutes or until tender crisp. Refresh under cold running water. Drain.
  2. Combine the oil and lemon juice in a small bowl.
  3. Place the green beans, yellow beans, cannellini beans, celery and onion in a large bowl. Drizzle over the dressing and season with salt and pepper. Toss until well combined.