This recipe for Hazelnut, Goats Cheese and Mixed Bean Salad is perfect for a healthy work lunch

4 cups green beans, steamed.
1.5 cups cooked/canned beans (organic where possible).
Mix of any: romano, pinto, lima, navy, chickpeas, kidney, cannellini
½ cup hazelnuts or almonds, crushed ( I use my food processor to finely crush them)
2 tbsp goats cheese feta
Handful of chopped mint + parsley ( or herbs of your choice)
Freshly ground pepper
Himalayan salt

Salad Dressing:
1 tbsp tahini
lemon juice
2 tbsp apple cider vinegar
1 tsp. seeded mustard

How to
Wash and top green beans. Steam for 4 to 5 minutes until crispy.

Make dressing: Combine all ingredients in a bowl and mix.

When beans are cooked, remove from heat and rinse in cold water. Place in a large bowl and add all other salad ingredients.

Toss green bean mixture in dressing; season to taste with sea salt and freshly cracked black pepper.


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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.