Sardine, bean and tomato salad

  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Sardine, bean and tomato salad
  • 200 gram baby green beans, trimmed
  • 400 gram can red kidney beans, drained, rinsed
  • 400 gram can cannellini beans, drained, rinsed
  • 3 medium tomatoes, sliced
  • 2 110g cans sardines in springwater, drained
Garlic dressing
  • 1 clove garlic, crushed
  • 2 tablespoon lemon juice
  • 1/4 cup (60ml) canola oil
  • 1 green onion (shallot), finely sliced
  • 2 tablespoon snipped basil, plus extra leaves, to serve


Sardine, bean and tomato salad
  • 1
    Cook green beans in a saucepan of boiling, salted water for 4 minutes, until tender but crisp. Cool in iced water, drain.
  • 2
    To make garlic dressing, combine all ingredients in a bowl. Season to taste.
  • 3
    Add green, kidney and cannellini beans to dressing. Toss to coat. Arrange tomato on a platter, top with beans and sardines and scatter with extra basil to serve.

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