Haricot-bean, celery and carrot salad with green herbs recipe

Haricot-bean salad recipe 
A simple, herby salad of contrasting textures  Credit: Nicolas Blandin

This simple salad is great paired with some smoky barbecued salmon. Here you'll find flecks of fragrant parsley and bay, plus a squeeze of acidic lemon to break through the creaminess of the beans, and the best part is that you can enjoy this for days afterwards.

Prep time: 10 minutes | Cooking time: 45 minutes 




  • 4 bushy sprigs of rosemary
  • 8 tbsp extra-virgin olive oil, 
plus extra for drizzling
  • 500g carrots, finely diced
  • 600g red onions, finely diced
  • 300g celery, stringy parts removed and finely diced
  • 4 garlic cloves, crushed
  • 500g haricot beans, 
soaked overnight
  • 2 bay leaves
  • zest and juice of 2 unwaxed lemons
  • a large bunch of flat-leaf parsley, roughly chopped


  1. Strip the rosemary from the stalks and very finely chop the leaves. Warm the olive oil over a low heat, sauté the rosemary for a few minutes then tip in the diced carrot, onion and celery. Add a couple of generous pinches of salt along with the crushed garlic and continue cooking until the onion is translucent and the vegetables are soft but not mushy.
  2. Meanwhile, boil the haricots in plenty of unsalted water with the bay leaves, until tender but still retaining a little bite. This will take 35-40 minutes, depending on the size and age of the beans.
  3. Stir the lemon zest and juice through the sautéed vegetables and leave for a few moments, then stir the vegetables through the drained beans while they are still warm. Season to taste, drizzle with more extra-virgin olive oil as required, and garnish with plenty of coarsely chopped flat-leaf parsley.
  4. This is best served at room temperature and will sit happily in your fridge for several days.