Baked Beans Salad

Here’s a simple and delicious recipe for Baked Beans Salad—a perfect mix of protein, fiber, and fresh veggies.

Ingredients (Serves 2–3)

• 1 can of baked beans (about 400g)
• 1 small red onion, finely chopped
• 1 small bell pepper (any color), diced
• 1 small cucumber, diced
• 1 small tomato, chopped
• 2 tablespoons sweetcorn (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or vinegar
• Salt and black pepper to taste
• Fresh herbs (like parsley or coriander), chopped

Instructions

1. Drain the baked beans slightly if they’re very saucy, but keep a little sauce for flavor.
2. In a large bowl, combine all the chopped vegetables.
3. Add the baked beans and mix gently so the beans don’t break.
4. Drizzle with olive oil and lemon juice (or vinegar).
5. Season with salt and pepper, and sprinkle the fresh herbs on top.
6. Chill for 15–20 minutes before serving for best flavor.

Tips

• Add a boiled egg or feta cheese for extra protein.
• Use kidney beans or chickpeas if you want a less sweet alternative.
• This salad pairs well with toast, sandwiches, or as a side to grilled meat.

If you want, I can also give a spicy version with a tangy dressing that makes this salad taste even more exciting. Do you want me to do that?