Mussel and Bean Salad

Serves 4-6


  • 2 x 400g Cans Mixed Beans, drained
  • 1 Medium Red Onion, finely chopped
  • 125g Frozen Sweetcorn, thawed
  • 1 Green Pepper, deseeded and chopped
  • 1 Large Red Chilli, deseeded and finely chopped (optional)
  • 2 x 200g Jars Ocean Crown Cooked & Picked Mussels, drained
  • I tbsp Chopped Fresh Parsley

For the Dressing:

  • Juice and Rind of 1 Lime
  • 2 tbsp Olive Oil
  • ½ tsp Dijon Mustard
  • 1 tsp Sugar
  • Salt and Freshly Ground Black Pepper


Rinse the beans in fresh cold water and drain well.

Put the beans into a large bowl and add the onion, sweetcorn, pepper and chilli.

Stir well.

Drain the mussels and stir into the salad.

Whisk the dressing ingredients together.

Sprinkle over the parsley and stir in just enough of the dressing to lightly coat the salad.

Mix well and serve.

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