Wild Bean Salad

This Mixed Wild Bean Salad is a lovely recipe for getting a vast range of wild ingredients into a wholesome filling salad. It can be served as the main show with a little cheese or grilled meats in or as a fantastic side dish in a mezze or BBQ or even alongside fish.


  • 1 Tin Mixed wild beans, drained (usually around 200g)
  • 1/4 green cabbage, finely sliced
  • 1/2 shallot onion, finely sliced
  • Wild Salad ingredients (dandelion, vetch, sea purslane, Ground Ivy, the list goes on that will work here.)
  • Vinaigrette

Method & Ingredients for Vinaigrette

I like to use a wild infused vinegar here but you can use the regular too (for my wild infused I put berries, plums or other fruit in apple vider vinegar and leave to infuse over a month – it will last forever so you can make a bunch with left over fruits from a glut.

  1. 100ml vinegar (apple cider if not wild)
  2. 1tbsp honey
  3. 50ml water
  4. 100ml oil, rapeseed or olive
  5. pour it all in to a bottle and shake really well and you’re done!

Method for our Wild Bean Salad:

  1. Add all of your ingredients to a bowl and mix dry
  2. Then pour over your vinaigrette & mix well again
  3. Season well and mix for one last time
  4. Top with some more delicate wild ingredients & edible flowers if you have some and you’re done

Find more Wild Recipes right here



Find more Vinaigrettes here

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