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Colourful bean, orange and grapefruit salad


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Rate this recipe 4.2/5 (67 Votes)


  • For the salad:
  • ½ orange
  • ½ grapefruit
  • 1 small handful of fresh beans fully peeled (if you cannot use fresh beans
  • you can use frozen ones)
  • 20 small mint leaves
  • 50 g fennel heart
  • 1 small handful of baby salad leaves (ex: beetroot leaves)
  • 1 tbsp chopped hazelnuts
  • ½ teaspoon of sugar
  • For the sauce:
  • 2 tablespoons olive oil
  • 2 teaspoons cider vinegar
  • 1 tablespoon liquid honey
  • ½ teaspoon grated ginger
  • salt


servings 2
Level of difficulty Average
Preparation time 20mins
Cost Average budget


Step 1

Start by preparing the beans. Put a saucepan of lightly salted water over high heat. As soon as it boils, throw in the beans and heat for 2 to 3 minutes. Then pour them into a sieve and run them under cold water. Then gently wipe them with kitchen roll.

Step 2

Heat a pan over high heat and pour in the sugar, let it melt, add the nuts, stir and then remove from heat.
Put them on a chopping board, leave to cool and then chop coarsely.

Step 3

Peel the orange and grapefruit, and then segment by segment, making sure to remove all the little white skin.
Finely chop the fennel.

Step 4

Then mix all the salad ingredients in a bowl: the orange and grapefruit, the beans, mint leaves, beet leaves and fennel. Sprinkle with chopped hazelnuts.

Step 5

Put all the sauce ingredients in the bowl of an immersion blender and emulsify. Drizzle the salad with sauce and enjoy immediately!

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