Peri Peri Bean Braai Salad

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  • 2 cans of mixed beans, drained and rinsed
  • 1 can of corn kernels, drained
  • 1 red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1/4 cup of olive oil
  • 1/4 cup of red wine vinegar
  • 2 tablespoons of peri peri sauce (or to taste)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)


  1. In a large bowl, mix together the mixed beans, chopped red onion, red and green bell pepper, and corn kernels.
  2. In a separate bowl, whisk together the olive oil, red wine vinegar, peri peri sauce, salt, and pepper to make the dressing.
  3. Pour the dressing over the bean mixture and toss until everything is coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
  5. Before serving, give the salad a good stir and sprinkle with fresh parsley, if desired.

Enjoy your delicious Peri Peri Bean Salad !

Healthy bean braai salad


  • 2 tbsp olive oil
  • 20g tahini
  • a small handful flat-leaf parsley, plus extra to garnish
  • a small handful coriander, plus extra to garnish
  • 2 cloves garlic, chopped
  • 1 lemon, juiced
  • ¼ tsp ground cumin
  • 200g green beans, trimmed and cut into thirds
  • 400g tin red kidney beans, rinsed and drained
  • 400g tin cannellini beans, rinsed and drained
  • 1 red pepper, finely diced
  • 1 red onion, finely diced


  1. Put the oil, tahini, parsley, coriander, garlic, lemon juice and cumin in a food processor or blender with 50ml water.
  2. Season and whizz until completely smooth and runny – if the dressing is still a little thick, add a splash more water.
  3. Taste and adjust the seasoning if necessary.Bring a pan of salted water to the boil. Cook the green beans for 3 minutes until just tender.
  4. Immediately drain, rinse under cold water until cool and transfer to a large bowl. Add the tinned beans, pepper and onion, and season, tossing together.
  5. Drizzle over the dressing and toss again. If you have time, leave the salad to sit for an hour so the flavours develop.
  6. Otherwise, serve immediately, and garnish with the remaining herbs.
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