Beansprout, bean and cheese salad

Beansprout, bean and cheese salad


1 person made this

About this recipe: A beansprout, cheese and bean salad with plenty of garlic. Serve with French or wholemeal bread.


Serves: 8 

  • 1 (400g) tin beansprouts, rinsed and drained
  • 1 (400g) tin kidney beans, rinsed and drained
  • 200g grated cheese
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • salt and pepper to taste

Prep:10min  ›  Extra time:30min chilling  ›  Ready in:40min 

  1. In a bowl, combine all ingredients and mix well. Season with salt and pepper. Serve chilled.


You can also try this recipe with white beans. Add a dash of vinegar for flavour, if liked.

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Reviews (1)


A good base recipe. I fried off the beansprouts in hot sesame oil with some chilli and dark soy sauce for about 30 seconds and used adzuki/azuki beans instead of kidney beans. I didn't use as much olive oil as was suggested because of the addition of the sesame oil but I think four tablespoons would have been too much regardless. I also added chopped peppers, onion, spring onion and shredded lettuce with the cheese before leaving the salad to chill for about an hour in the fridge. - 25 Jan 2014

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