Three bean salad with charred lemon salsa
10 minutes
Preparation Time
5 minutes
Cooking Time
6 serves


Charred lemon salsa

1 lemon, cut into 1 cm rings
1 jalapeno, halved and deseeded
2 tbsp finely chopped green olives
2 garlic cloves, crushed
1 tbsp finely chopped parsley
1 tbsp finely chopped basil
2 tbsp (40 ml) extra virgin olive oil
1 tbsp (20 ml) lemon juice
Salt flakes and pepper, to taste

Three bean salad

500 g green beans, cut into
2 cm lengths
1 x 400 g tin red kidney beans,
drained and rinsed
1 x 400 g tin butter beans, drained
and rinsed
2 small radishes, very thinly sliced
1 small red onion, very thinly sliced


Charred lemon and jalapeno salsa

1. Preheat a griddle plate on high heat, induction setting 9, for 5 minutes or until it is smoking hot; making sure your rangehood is turned on.
2. Place the lemon slices and jalapeno on the griddle plate and char for 1 minute on each side.
3. Chop charred lemon and jalapeno into small cubes. Place lemon and jalapeno into a bowl with the remaining ingredients and season to taste.

Three bean salad

1. Place beans into a perforated steam container. Place into the steam oven and Steam at 100° for 2 minutes, or until just tender. Cool in iced water.
2. Combine all ingredients in a large serving bowl with ¼ cup of the salsa.

Alternative appliance method

• Make your own cooked beans using the Automatic programme in the steam oven.

Hints and tips

• Remaining salsa can be served with grilled chicken or fish.
• Leftover salsa can be kept in the fridge for up to a week.
• This salad is served throughout South America, it’s a bright healthy salad that pairs well with grilled meats.


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