Spinach Ricotta Cannelloni

SPINACH RICOTTA CANNELLONI

Jump to Recipe – – – Print Recipe
Spinach Ricotta Cannelloni

A creamy, cheesy spinach ricotta cannelloni covered in marinara sauce

If you’ve never tried cannelloni before, you’re missing out! I fell in love with the dish years ago at an adorable Italian restaurant in Guelph, Ontario called Buon Gusto. Their specific dish was mushroom cannelloni and it was absolutely to DIE for. I still think about it to this day, more than 7 years later. My dish clearly isn’t a copy of that because I decided to use spinach instead of mushrooms. Not to worry though, one day I’ll attempt to recreate that delicious dish that is forever ingrained in my memory. For now, you’ll just have to enjoy my Spinach Ricotta Cannelloni recipe.

Spinach and ricotta is a classic combination. Paired with pasta and marinara sauce, you can’t go wrong. The essence of this recipe is quite simple, but it’s the act of filling the cannelloni’s that takes the most time. I decided to use ready-to-bake cannelloni’s because it’s much easier filling a hard and sturdy piece of pasta as opposed to a cooked piece of pasta. However, to each their own! Serve with a side of greens or vegetables of your choosing and you have yourself one delicious meal.

Ricotta Spinach Cannelloni

Want to try some other pasta recipes?

Pasta Bake

Vegetarian Spaghetti

Shrimp Pasta

Ricotta Spinach Cannelloni

Spinach Ricotta Cannelloni

A creamy spinach ricotta stuffed cannelloni covered in a marinara sauce
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian

Equipment

  • Glass lasagna baking dish
  • Large bowl
  • Pan

Ingredients
  

  • 6 cups spinach chopped
  • 1 tbsp olive oil
  • 415 g ricotta
  • 1.1 L marinara sauce
  • 1 egg beaten
  • 1 cup mozzarella cheese shredded
  • cup parmesan cheese grated
  • 1 clove garlic minced
  • pinch nutmeg ground
  • salt & pepper to taste
  • 200 g cannelloni I used the ready to bake kind

Instructions
 

  • Preheat the oven to 350°F.
  • Start by making the spinach ricotta filling. Heat a pan on medium to high heat. Add olive oil and the chopped spinach. Turn heat down to medium, add the garlic and cook for 5-8 minutes or until the spinach is wilted. Strain the spinach and squeeze out any excess water.
  • In a large bowl, combine the wilted spinach, ricotta, egg, mozzarella (leaving a few tbsp to the side), parmesan, nutmeg, salt and pepper to form your filling.
  • Fill each piece of cannelloni pasta with your spinach filling.
  • Cover the bottom of the glass baking dish with marinara sauce. Fill the entire dish with your filled cannelloni's. Cover with the remaining marinara sauce and top with the remaining mozzarella cheese. Cover the dish with aluminum foil and bake for 45 minutes.
  • After 45 minutes, remove the aluminum foil and cook uncovered for an additional 8 minutes. Let the dish rest for 5-10 minutes and you're ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cannelloni, italian, pasta, ricotta, ricotta spinach cannelloni, spinach, spinach ricotta cannelloni

Beet Soup

BEET SOUP

Jump to Recipe – – – Print Recipe
Beet Soup

A classic Polish soup my mom loves to make

BEETS. Such an underrated vegetable in my opinion! I don’t know too many people that like beets as much as I do and frankly, I think it’s a shame. Maybe it’s because people don’t know what to do with them or the fact that they stain your hands. Either way, I think it’s about time that to share this delicious beet soup recipe so that maybe you can start loving beets as much as I do.

Now, if you’ve ever cooked beets before, you’ll know that they take a while to cook through and soften. That’s why it’s key that you cut your beets into small bite sized pieces otherwise you’ll be waiting a while for your soup to be done. Next, it’s crucial that you pick up some red borscht concentrate. Without the concentrate you’ll end up with beet flavoured water instead of soup. I’m not sure if you’ll be able to find this in a regular grocery store, but they’ll certainly be available at most European grocery stores.

To serve, you can enjoy the soup all on it’s own, but I prefer to pair the soup with either of the following options.

  1. Using the chicken meat from your soup, make a simple open faced chicken sandwich. Simply use your preferred bread, mayo, chicken and top with salt and pepper. Simple, yet delicious and pairs perfectly with this beet soup.
  2. Make some mashed potatoes. Why? Because you then pour the beet soup over the mashed potatoes. Sounds a bit weird but this is by far my favourite way to eat this soup. I didn’t have potatoes at the time I made this recipe, so I don’t have any pictures to show off this amazing combination. Slight side note/story – when I was a kid, I would mix the soup and potatoes together to create a thicker consistency and would imagine I was eating the porridge from Goldilocks’ and the 3 bears. I have a vivid memory of me as a kid, watching the live action movie while eating this soup. An odd memory perhaps, but one I cherish and am reminded of every time I have this soup.
Beet Soup

Want to try some other soups?

Potato Leek Soup

Butternut Squash Soup

Sausage Bean and Kale Soup

Healthy Broccoli Soup

Beet Soup

Beet Soup

Prep Time 10 mins
Cook Time 1 hr 30 mins
Course Main Course, Soup
Cuisine Polish

Equipment

  • Large pot

Ingredients
  

  • ½ full chicken
  • 3-4 beets peeled and chopped into bite sized pieces
  • 2 stalks celery
  • 2 large carrots cut into bit sized pieces
  • 1 stalk leek
  • 3 bay leaves
  • 1 tsp salt / to taste
  • 1 tsp pepper / to taste
  • 1 tsp vegeta seasoning
  • 6 peppercorns all-spice
  • 300 mL red borscht concentrate
  • tbsp all-purpose flour
  • ¾ tsp marjoram
  • 1 tbsp sour cream

Instructions
 

  • Start by putting the raw ½ of your full chicken into a large pot and fill with water until covered. Over high heat, bring the contents to a boil. Once boiling, cook for 2-3 minutes. Remove from heat and drain the water with all the nasty particles. Rinse the chicken of any particles and clean the pot.
  • Using a clean pot, fill with pot with about 6 cups of water. Add the chicken, carrots, celery, leek and beets to the water. Bring to a boil and immediately turn down to a simmer. Simmer for 30 minutes.
  • Next, add the red borscht concentrate, bay leaves, salt and pepper, marjoram and all-spice peppercorns. Mix the flour in ½ a cup of cold water. Once combined, add it to the soup through a strainer to ensure there aren't any lumps. Continue to simmer for an hour.
  • At the end, add the vegeta seasoning. Mix the sour cream in ½ cup of warm water and add it to the soup through a strainer. Simmer for an additional 5 minutes and your soup is ready to serve!

Notes

Serve alone, with a sandwich or over mashed potatoes.
 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword Beet Salad, Beet soup, beets, broccoli soup

Chicken Salad

CHICKEN SALAD

Jump to Recipe – – – Print Recipe
Chicken Salad

Tired of eating that leftover roasted chicken? Make it into an exciting Chicken Salad instead!

I love making roasted chicken for dinner. We’re a household of 2 and although my partner doesn’t love roasted chicken, he sure loves my Chicken Salad. All those leftovers leave you with countless meal options so don’t feel like you have to keep reheating that same old dinner. Why not use those leftovers to create a new and exciting dish and give them new life! For me, I generally use leftover chicken in the form of some sort of sandwich, so this time I’m sharing my Chicken Salad recipe (or at least, one of them).

My portions are based on half a medium-sized chicken. Depending on how much chicken you’re using, you’ll have to adjust the portions accordingly. Feel free to use this recipe as more of a guideline or for ideas. The portions can be more so based on your taste and preference, so be sure to taste as you go! Never feel like you can’t adjust a recipe based on your taste, after all, you’re the one eating the final product. So, if you’re looking a for a classic, savory chicken salad recipe, this one’s for you.

Chicken Salad

Want to see some other chicken recipes?

Chicken Parmesan

Butter Chicken (my fave!!)

Rosół (Polish Chicken Noodle Soup)

Chicken Salad

Chicken Salad

A classic, savory chicken salad
Prep Time 10 mins
Course Main Course, Snack
Cuisine American
Servings 8 servings

Equipment

  • Bowl

Ingredients
  

  • ½ medium-sized roasted chicken chopped into very small pieces
  • 3 – 4 tbsp mayonnaise
  • 2 pickles finely chopped
  • ½ bell pepper finely chopped
  • ¼ small red onion finely chopped
  • ½ – 1 tsp yellow mustard
  • 4 radishes finely chopped
  • salt & pepper to taste

Instructions
 

  • Combine all the ingredients in a bowl. Be sure to taste and flavour to your preference. Serve on toast with thinly sliced tomatoes and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword chicken, Chicken Salad

Pasta Bake

PASTA BAKE

Jump to Recipe – – – – – Print Recipe
PASTA BAKE

If you’re looking for a hearty, cheesy, carb filled dish then this Pasta Bake is for you!

I must say, this dish is a guilty pleasure of mine. I wish I could eat it more often, but then my pants wouldn’t fit quite right. Full of cheesy, creamy béchamel goodness this faux ground beef pasta bake is loaded with flavour. One of my preferred comfort foods, this dish can feed your entire family and you’ll still have leftovers.

Made with Yves ground, you start off by making the meat sauce. Now, you can very easily use real ground beef, but my household prefers the vegetarian version. Next, you make your creamy and cheesy béchamel sauce. This combined with your tomato sauce meat sauce is a match made in heaven. Mix all of it together with your penne pasta and cover it all with some more cheese and bake ’til perfection. Serve with some garlic bread and salad and you have once deliciously comforting meal.

PASTA BAKE

Want to try some other pasta recipes?

Shrimp Pasta

Vegetarian Spaghetti

Fettuccine Alfredo

Pasta Bake

Pasta Bake

A delicious meat sauce over penne pasta, covered in a béchamel sauce and cheese
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian

Equipment

  • Large glass dish pan
  • Large deep pan
  • Small sauce pan

Ingredients
  

Meat Sauce

  • 1 yellow onion finely chopped
  • 1 bell pepper finely chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 6 white mushrooms finely chopped
  • 645 mL pasta sauce I used Preggo Original Pasta Sauce
  • 340 g Yves Italian veggie ground
  • 1 tsp Italian seasoning
  • 1 tsp salt / to taste
  • 1 tsp pepper / to taste
  • 454 g penne pasta cooked al dente

Béchamel

  • ½ cup butter melted
  • ½ cup all-purpose flour
  • 2 tbsp parmesan cheese
  • ¼ tsp nutmeg
  • 3 cups 10% cream
  • ½ tsp salt

Instructions
 

Meat Sauce

  • On medium-high heat, heat the olive oil in a large pan. Add the onion and cook for 2 minutes. Next, turn the heat down to medium and add the garlic, pepper, salt, pepper and Italian seasoning and cook for 3 minutes. Next, add the mushrooms and continue to cook for 5 minutes. Then, add the Yve's ground and cook for 2 minutes. Turn heat down to a simmer, add the pasta sauce and simmer for 10 minutes.
  • In the meantime, cook your penne pasta as per packet instructions until al dente. Drain and set aside.

Béchamel

  • To make the béchamel, melt the butter in a small sauce pan over medium-low heat. Once melted, slowly add and whisk in the flour. Next, slowly add and whisk in the cream. Add the parmesan cheese, salt and nutmeg. Whisk continuously until sauce thickens, about 10-15 minutes. Once it reaches your desired thickness, set to the side.

Putting it all together

  • Preheat the oven to 400°F. In a large glass pan, add the cooked penne and cover with the meat sauce. Mix until well combined. Top with the béchamel and some additional shredded cheese or parmesan cheese. Bake for 15 minutes. Then, switch to broil and broil on high for 3 minutes. Let the dish rest for at least 5-10 minutes before serving.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword béchamel, cold pasta salad, meat sauce, pasta bake, penne pasta

PUMPKIN CHEESECAKE

Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe
PUMPKIN CHEESECAKE

A silky, creamy pumpkin cheesecake that anyone can make!

I love a good cheesecake and this one makes you long for your next bite! I have yet to make a pumpkin flavour dessert this year and frankly I’m pretty late to the game. That’s okay though because this recipe really hit the spot. Not being able to get together with people has made me less inclined to bake desserts this year… but seeing everyone’s American Thanksgiving posts made me crave pumpkin. This pumpkin cheesecake recipe is super easy that even the most novice bakers can make this delectable dessert.

The base is made with a graham crumb crust and the cheesecake filling (using Philadelphia Cream Cheese of course) has a nice and light pumpkin flavour. This is a great alternative to the classic pumpkin pie and can be topped with some whipped cream if you’re wanting some add sweetness.

PUMPKIN CHEESECAKE

Want to try some other sweet recipes?

Banana Bread

Banana Pancakes

Pumpkin Cheesecake

Pumpkin Cheesecake

A silky smooth and creamy pumpkin cheesecake on a graham crumb crust
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American

Equipment

  • 8 or 9 inch cake pan
  • Mixer
  • Bowl
  • Parchment paper

Ingredients
  

Graham Crumb Crust

  • cups graham crumbs
  • ½ cup unsalted butter melted
  • 1 tbsp white sugar
  • ½ tsp ground cinnamon

Pumpkin Cheesecake Filing

  • 500 g plain cream cheese softened
  • ½ cup white sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 1 cup pumpkin purée
  • ½ tsp ground cinnamon
  • pinch nutmeg

Instructions
 

  • Preheat oven to 325°F. In a bowl, combine the graham crumbs, sugar and cinnamon. Add the butter and mix until well combined. Line the bottom of your cake pan with parchment paper and add the graham crust mixer. Flatten it down with a spoon until you have a flat even layer. Bake for 8 minutes. Set aside and let it cool to room temperature.
  • Preheat oven to 350°F. In a bowl, combine the cream cheese, sugar and vanilla extract. Beat until smooth. Blend in the eggs one at a time. Once smooth, add the pumpkin, cinnamon, and nutmeg and mix gently until well combined.
  • Carefully spread the batter onto the crust until you have an even layer. Bake the cheesecake for 40 minutes, until the center is almost set. Once cool, refrigerate for a few hours or overnight before serving.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword banana pancakes, cheesecake, dessert, pumpkin, pumpkin cheesecake

vegetarian spaghetti

VEGETARIAN SPAGHETTI

Rating: 5 out of 5.
Jump to Recipe – – – – – Print Recipe
VEGETARIAN SPAGHETTI

A delicious vegetarian spaghetti bolognese that looks and tastes a lot like meat!

While I’m not a vegetarian, I rarely eat ground beef. That’s because years ago I discovered Yve’s veggie ground products and I’ve never looked back! I’ve tried other brands, but Yve’s is by far my favourite. The consistency and texture is the closest thing I could find to real ground beef, but the flavour is what really makes this product top notch. They have a variety of different flavours like Mexican, Italian, Thai and regular (there very well may be more but these are the ones I’ve tried). Even though they’re flavoured, I still add my regular seasoning to a dish and the combo of flavours makes for an even more flavourful dish! This blog post definitely isn’t an Yve’s ad, but I just can’t help share my love of this product!

Moving on to my vegetarian spaghetti dish though… this is such a super quick and easy weeknight dinner! You can throw it together in about 30 minutes and while you still get that hearty pasta dish, it does feel lighter because you’re not using real meat. Top with some parmesan cheese and serve with a side of salad or garlic bread and you have one tasty meal.

vegetarian spaghetti

Want to try some of other pasta dishes?

Fettucine Alfredo

Spaghetti and Meatballs

Mac & Cheese

Lasagna

vegetarian spaghetti

Vegetarian Spaghetti

A delicious vegetarian bolognese made of veggie ground beef
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pan
  • Medium pot

Ingredients
  

  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 medium red bell pepper chopped
  • 1 handful white mushrooms chopped
  • 230 g spaghetti noodles
  • 1 tsp salt / to taste
  • 1 tsp pepper / to taste
  • 1 tsp Italian seasoning
  • ½ tsp basil
  • 340 g Yve's Italian veggie ground
  • 680 mL strained tomato sauce I used the Passata brand
  • 2 tbsp pasta water
  • 1 tbsp parmesan plus extra to put on top when serving

Instructions
 

  • Cook the spaghetti noodles in salted water until al dente, as per packet instructions. Be sure to save some pasta water for later. Set aside once done.
  • Heat the large pan over medium-high heat. Add the olive oil and sauté the onions for about 2 minutes. Next, add the garlic, salt, pepper, Italian seasoning and basil and mix until combined. Add the pepper and continue to cook for 2 minutes. Next, add the mushrooms and cook for an additional 3 minutes. Turn heat down to medium, add the veggie ground and cook for 2 minutes. Next, add the tomato sauce, parmesan and pasta water and let the contents come to a boil over medium heat. Once boiling, turn down to a simmer and simmer for at least 5 minutes.
  • Once the vegetarian bolognese is done, add the noodles to ensure they are full coated by the sauce. To serve, top with some extra parmesan cheese and with a side of garlic bread or a salad and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cold pasta salad, italian, spaghetti, vegetarian spaghetti, veggie ground

6 layer dip

6 LAYER DIP

Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe
6 LAYER DIP

Who doesn’t love a good dip? A 6 layer dip at that!

I love a good dip, but the beauty of this dip is that it’s basically 6 dips in one! 6 delicious layers that make each mouthful it’s own adventure. It’s a pretty classic taco flavoured bean dip, perfect for sharing with friends. Serve this 6 layer dip with your favourite corn chips, I’m my case that was round Tostitos.

Now I will admit that this recipe makes quite a large portion, so if you’re not looking to share this with a group of people then I definitely suggest cutting the portions in half.

6 layer dip

Want to try some other dips?

Smoke Salmon Dip

Pico de Gallo

6 layer dip

6 Layer Dip

Taco flavoured bean dip with 5 other beautiful layers
Prep Time 10 mins
Course Appetizer, Snack
Cuisine American

Equipment

  • Medium serving dish

Ingredients
  

  • 300 mL refried beans canned; my favourite is the Old El Paso variety
  • 20 g taco seasoning I used the mild Old El Paso kind
  • ½ cup marble cheese or your preferred kind of cheese; shredded
  • ¾ cup sour cream
  • ½ cup salsa
  • 3 stalks green onion chopped
  • ½ small orange bell pepper finely chopped
  • 1 tomato finely chopped

Instructions
 

  • Begin by combining the refried beans and taco seasoning together. That will be your first layer. Spread it evenly on the bottom of your serving dish.
  • Next, layer the sour cream. Then layer the chopped tomatoes and orange bell pepper. Next, layer the salsa, shredded cheese and top with the chopped green onions. Serve with your favourite corn chips.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword 6 layer dip, dip, taco bean dip


Butternut Squash Soup

BUTTERNUT SQUASH SOUP

Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe
BUTTERNUT SQUASH SOUP

A smooth butternut squash soup that warms the soul these cold autumn nights

Using vegetables that are in season seem to make a soup taste even better, no? I think that goes for cooking any sort of meal. If you can, definitely use produce that’s in season. Since it’s fall, here’s a super simple butternut squash soup recipe! When I think of fall I think of pumpkins, squash, apples… All of the wonderful things you can pick from a patch or an orchard (well at least that was the case pre-Covid). When I came across butternut squash at the grocery store I instantly knew that I wanted to make a deliciously smooth soup out of it.

Silky Smooth

Butternut Squash Soup

I started off by roasted the butternut squash coated with some olive oil and salt and pepper. In the meantime, I sautéed my other vegetables and spices and made my broth base. Eventually I combined the two and blended it all up in a high-powered blender for a couple of minutes to make it nice and silky smooth. For the full recipe, keep scrolling!

Want to try some other soups?

Cream of Green

Potato Leek Soup

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Butternut Squash Soup

Butternut Squash Soup

A silky smooth butternut squash soup
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Soup
Servings 6 servings

Equipment

  • Large pot
  • Baking sheet
  • High-powered blender

Ingredients
  

  • 1 butternut squash chopped into chunks
  • 1 small handful baby carrots chopped
  • 2 tbsp olive oil
  • 1 tsp salt /to taste
  • 1 tsp pepper /to taste
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1 tsp rosemary
  • ½ tsp nutmeg
  • ¼ tsp cinnamon
  • 5 cups vegetable stock
  • 2 tsp vegetable boullion powder

Instructions
 

  • Preheat the oven to 375°F. Chop the butternut squash into chunks. Coat with 1 tbsp of olive oil, some salt and pepper (to taste). Bake for 30 minutes.
  • Over medium-high heat, add 1 tbsp of olive oil to a large pot. Add onions and cook for 2 minutes. Next, add the garlic, carrots, salt, pepper, rosemary, nutmeg and cinnamon and cook for 5 minutes. Turn to high heat and the vegetable stock and boullion. Bring to a boil and then reduce down to a simmer. Simmer for 5 minutes and remove from heat.
  • Once the squash is done, add half the squash and half the soup base to a high-powdered blender. Blend on high for 2 minutes. Then, do the other half and combine.
  • You can put the soup, once blended, back on the stove top to heat it up. Serve and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword butternut squash, butternut squash soup, soup

LENTIL CAULIFLOWER CURRY

LENTIL CAULIFLOWER CURRY

Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe
LENTIL CAULIFLOWER CURRY

A slow cooked lentil cauliflower curry…

This lentil cauliflower curry came together so easily using what few ingredients I had on hand. But, it’s really all about the spices when it comes to curries. That and letting them simmer to develop more depth in their flavour profiles. So, although it may be simple to make, this recipe does take some time. It doesn’t require all that much work, but giving it time to let the flavour develop will take your curry from just okay to incredibly delicious. Serve on a bed of basmati rice or with a side of naan bread and enjoy!

LENTIL CAULIFLOWER CURRY

Want to try some other curry recipes?

Coconut Red Thai Curry

Butter Chicken

LENTIL CAULIFLOWER CURRY

Lentil Cauliflower Curry

A slow cooked curry full of perfectly spiced lentils and cauliflower
Prep Time 8 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine Indian

Equipment

  • Large pan

Ingredients
  

  • 540 mL green lentils canned; drained and rinsed
  • 1 head cauliflower cut into small florets
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 small tomatoes chopped
  • ¼ cup butter
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 tbsp coriander
  • ½ tsp chili powder
  • tsp salt
  • 1 tbsp tomato paste
  • ¼ cup water

Instructions
 

  • Combine the spices and set aside.
  • In a large pan, over medium-high heat, melt half the butter and sauté the onion for 2 minutes.
  • Turn heat down to medium, add the rest of the butter, garlic and spices. Continue to sauté for 3 minutes. Add the diced tomatoes and tomato paste and cook for an additional 2 minutes. Add the water, cauliflower, and lentils. Turn down to a simmer, cover with a lid and simmer for 1 hour.
  • Serve over a bed of basmati rice or with a side of naan and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cauliflower, Coconut Red Thai Curry, lentil, lentil cauliflower curry

6 Bean Salad

6 BEAN SALAD

Rating: 4.5 out of 5.
Jump to Recipe – – – – – Print Recipe
6 BEAN SALAD

I love a good bean salad. I just find it so much more exciting than a regular old garden salad and it’s so much more filling! Filled with 6 different varieties of beans and finely chopped vegetables, this 6 Bean Salad really hits the spot!

Beans, beans and more beans, plus some veggies!

Please don’t feel restricted when it comes to this 6 Bean Salad recipe. You can swap or add/replace the vegetables depending on what you have on hand. However, the cucumbers in brine with garlic are pretty crucial in bringing in that extra punch of flavour and acidity. If you don’t have any cucumbers in brine with garlic on hand, then it’s crucial that you add some lemon juice, apple cider vinegar or other type vinegar. Perhaps before you try changing this recipe too much though you can give mine a shot 😉

Want to try some other salads?

Beet Salad

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

6 BEAN SALAD

6 Bean Salad

6 varieties of beans, with finely chopped vegetables to make a deliciously hearty salad
Prep Time 10 mins
Course Salad, Side Dish
Servings 8 servings

Equipment

  • Small bowl

Ingredients
  

  • 540 mL canned 6 bean mix drained and rinsed
  • 1 stalk celery finely chopped
  • ¼ small red onion finely chopped
  • ½ small red bell pepper finely chopped
  • 1 large cucumber in brine with garlic
  • 1 tsp brine brine from the cucumber in brine with garlic jar
  • ½ tsp olive oil extra virgin
  • ½ – 1 tsp salt to taste
  • ½ – 1 tsp pepper to taste

Instructions
 

  • Drain and rinse the beans from the can. Chop all the vegetables and combine all the ingredients in a small bowl. Salad tastes best when it has some time to sit in the fridge, at least 1 hour. Serve and enjoy!

Notes

Store in the fridge for up to 3 days. 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword 6 bean salad, bean salad, salad