Runner bean, black bean & red pepper salad with chipotle dressing

by Jenny Chandler

An excellent side dish for barbecued meats or a delicious lunch box salad

Runner beans often arrive in a summer glut, so it pays to have a recipe where they really shine. This makes the perfect summer side dish to eat with barbecued meats or a delicious lunch box salad.


400g fresh runner beans
1 x can of black beans, drained
2 red peppers, roasted and skinned (even from a jar will do)
1 shallot, finely diced
1 large bunch of coriander, chopped

For the vinaigrette:
200ml extra virgin olive oil
75ml wine vinegar
2 tbsp honey
2-3 tbsp chipotle en adobo or hot chipotle sauce


Trim the runner beans of any tough stalks or strings and then cut into bite-sized lengths. Steam for about 5 mins until tender (older, tougher beans may take a few mins longer). Drain and refresh in cold water, keeping the beans al dente and bright.

Rinse the black beans, slice the peppers into ribbons and place in a bowl with the shallot and half the coriander.

Shake the vinaigrette ingredients together in a jar and season to taste—this should be quite a feisty mix. Pour over the black bean mix, tossing gently to cover the beans in a slick of the spicy dressing.

Carefully turn the runner beans and coriander through the salad, trying to retain their vibrant fresh green.

Recipe: Jenny Chandler