Colourful bean medley

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10 min


4 cups (1 L)

* PLUS Cooking time: 2 minutes
Colourful bean medley


  • 250 g green beans
  • 540-mL can bean medley
  • 2 garlic cloves
  • 1 red or green bell pepper
  • 2 tbsp red-wine vinegar
  • 2 tbsp olive oil
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp basil leaves
  • 1/2 tsp chili powder
  • 1 to 2 tsp granulated sugar
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper


  • Bring a large saucepan of water to a boil over high heat. Trim ends from beans. Meanwhile, rinse and drain canned beans. Mince garlic. Core and seed pepper, then coarsely chop. When water boils, add green beans. Boil until bright green and tender-crisp, 2 to 3 minutes. Drain, then immediately rinse under cold running water to stop cooking. Pat green beans dry with paper towels. Cut in half diagonally.
  • In a large bowl, whisk vinegar with oil, garlic, oregano, basil, chili powder, sugar, salt and pepper. Add canned and green beans and red pepper. Stir until evenly mixed. Beans will keep well, covered and refrigerated, up to 2 days.

Nutrition (per serving)

  • Calories
  • 117,
  • Protein
  • 4 g,
  • Carbohydrates
  • 13.9 g,
  • Fat
  • 5.6 g,
  • Fibre
  • 4.8 g,
  • Sodium
  • 258 mg.

A no-cook side salad is a staple of summer barbecues. To save time, use canned beans and choose those that are already mixed so you have a variety of flavours and colours. If you’re time-pressed, skip making the vinaigrette and toss with your favourite store-bought salad dressing.