Three-Bean Tikka Salad Recipe

(56 ratings)

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  • Vegetarian
Preparation Time10 mins


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

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

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


  • 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
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.