• Partnered with
  • Quick
  • Easy
  • Serves 6
  • 10 mins prep
  • 5 mins cook

Bean and tomato salad with pickled shallots and balsamic drizzle

 Bean and tomato salad with pickled shallots and balsamic drizzle

This colourful bean and tomato salad recipe is taken to tasty new heights with the addition of pickled shallots and a delicious balsamic drizzle. Serve as a healthy side dish to your next meal


Pickles shallots

  • 2 shallots, finely sliced
  • 1/4 cup lemon juice
  • pinch of sea salt

Balsamic drizzle

  • 1/2 cup balsamic vinegar
  • 1/4 cup water
  • 1/4 cup liquid honey
  • 1 sprig rosemary
  • 250 g green beans, trimmed and cut into bite-sized lengths
  • 390 g can cannellini beans, rinsed and well drained
  • 1 punnet coloured cherry tomatoes, halved
  • 100 g baby kale leaves
  • 1 tbsp pumpkin seeds


  1. To make the pickled shallots, combine the shallots with the lemon juice and salt in a bowl and set aside for 10 minutes until soft.
  2. To make the balsamic drizzle, in a small pot simmer the vinegar, water and honey together with the rosemary sprig until reduced by half and syrupy.
  3. Meanwhile, blanch the green beans in boiling water for 2-3 minutes until tender, then drain and refresh.
  4. Arrange the green beans, cannellini beans, tomatoes and kale on a serving platter. Top with the pickled shallots, sprinkle with pumpkin seeds then pour over the balsamic drizzle.

Recipe by : Jo Wilcox
Photography by : Jae Frew

This recipe first appeared in Food magazine issue 86.

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