Three-Bean Tikka Salad Recipe

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  • Vegetarian


6 - 8




10 min


  • 100ml (4fl oz) 0% Greek yogurt
  • 1tbsp tikka paste
  • juice ½ lemon
  • 1 x 410g tins each of kidney beans, butter beans and cannellini beans, drained and rinsed
  • 1 red onion, sliced
  • 3 spring onions, finely sliced
  • large handful coriander, leaves chopped


  • Combine the yogurt with the tikka paste and lemon juice, and season well.

  • Mix with the other ingredients and leave for 30 minutes to allow the flavours to combine.

  • Serve immediately, or leave overnight in the fridge and allow to come back to room temperature before serving.

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(55 ratings)
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