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Borlotti Bean, Celery and Tomato Salad

Serves: 2

Ready in: Under 15 Mins

Borlotti Bean, Celery and Tomato Salad Recipe: Veggie Magazine


1 celery heart, washed
410g can borlotti beans, rinsed and drained
225g baby plum or cherry tomatoes, halved
1 orange or red pepper
2 tsp olive oil
2 tsp each sesame seeds, sunflower seeds and pumpkin seeds

[hd]For the dressing[/hd]
1 small garlic clove
2 tbsp extra virgin olive oil
juice 1/2 lemon


  • Trim a little off the leaf end from the celery heart and cut across the whole head into thick slices discarding the very end part with the root. Put into a bowl with the beans, add the halved tomatoes
  • Remove the seeds from the pepper and cut into 1cm pieces, and add to the bowl. Warm the olive oil in a non-stick frying pan, add the seeds and cook over a medium heat until toasted, then add to the salad.
  • Peel the garlic, place on a board and with the flat side of a knife, smash to crush the garlic. Then add a little salt and crush into the garlic with the flat side of a knife to make a paste. Put into a small bowl, add the oil and lemon juice season with pepper and whisk together. Pour over the salad and toss together then serve.
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