eCook Meal
Basa & Three Bean Salad
with Danish-style feta, a pesto drizzle & fresh parsley
Healthy and full of flavour! Try our take on a classic three bean salad; kidney beans, butter beans and beautifully charred green beans make this dish sing! This amazing salad is the supporting act to the main event: a delicious basa fillet drizzled with basil pesto! You won’t regret adding this winner of a dish to your cart!
Serving guide
Choose your portion size.
GREEN BEANS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced green beans for 3-4 minutes until cooked and beginning to char. Season and remove from the pan on completion.
THREE BEAN SALAD
In a salad bowl, whisk the vinegar, a drizzle of olive oil, the Dijon mustard, salt, and pepper. If the dressing is too strong for your liking, whisk in 1 to 2 tsp of a sweetener of choice. Add the drained kidney and butter beans, the charred green beans, the diced Tomato, and ½ the chopped Parsley. Toss until fully combined, cover and set aside to marinate in the fridge for at least 10 minutes.
FISH GLORIOUS FISH!
Pat the basa dry with some paper towel and coat in the rub. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion.
DRIZZLE & TOSS
Mix the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
DIG IN!
Make a bed of the tasty three bean salad. Top with the flavourful fish and drizzle with the loosened pesto. Crumble over the drained Feta and garnish with the remaining chopped Parsley. Great work, Chef!
GREEN BEANS
Place a pan over a medium-high heat with a drizzle of oil. When hot,fry the sliced green beans for 4-5 minutes until cooked and beginning to char. Season and remove from the pan on completion.
THREE BEAN SALAD
In a salad bowl, whisk the vinegar, a drizzle of olive oil, the Dijon mustard, salt, and pepper. If the dressing is too strong for your liking, whisk in 1 to 2 tsp of a sweetener of choice. Add the drained kidney and butter beans, the charred green beans, the diced Tomato, and ½ the chopped Parsley. Toss until fully combined, cover and set aside to marinate in the fridge for at least 10 minutes.
FISH GLORIOUS FISH!
Pat the basa dry with some paper towel and coat in the rub. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion.
DRIZZLE & TOSS
Mix the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
DIG IN!
Make a bed of the tasty three bean salad. Top with the flavourful fish and drizzle with the loosened pesto. Crumble over the drained Feta and garnish with the remaining chopped Parsley. Great work, Chef!
GREEN BEANS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced green beans for 5-6 minutes until cooked and beginning to char. Season and remove from the pan on completion.
THREE BEAN SALAD
In a salad bowl, whisk the vinegar, a drizzle of olive oil, the Dijon mustard, salt, and pepper. If the dressing is too strong for your liking, whisk in 1 to 2 tsp of a sweetener of choice. Add the drained kidney and butter beans, the charred green beans, the diced Tomato, and ½ the chopped Parsley. Toss until fully combined, cover and set aside to marinate in the fridge for at least 10 minutes.
FISH GLORIOUS FISH!
Pat the basa dry with some paper towel and coat in the rub. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion.
DRIZZLE & TOSS
Mix the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
DIG IN!
Make a bed of the tasty three bean salad. Top with the flavourful fish and drizzle with the loosened pesto. Crumble over the drained Feta and garnish with the remaining chopped Parsley. Great work, Chef!
GREEN BEANS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced green beans for 5-6 minutes until cooked and beginning to char. Season and remove from the pan on completion.
THREE BEAN SALAD
In a salad bowl, whisk the vinegar, a drizzle of olive oil, the Dijon mustard, salt, and pepper. If the dressing is too strong for your liking, whisk in 1 to 2 tsp of a sweetener of choice. Add the drained kidney and butter beans, the charred green beans, the diced Tomato, and ½ the chopped Parsley. Toss until fully combined, cover and set aside to marinate in the fridge for at least 10 minutes.
FISH GLORIOUS FISH!
Pat the basa dry with some paper towel and coat in the rub. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion.
DRIZZLE & TOSS
Mix the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
DIG IN!
Make a bed of the tasty three bean salad. Top with the flavourful fish and drizzle with the loosened pesto. Crumble over the drained Feta and garnish with the remaining chopped Parsley. Great work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R237.40
for 4 servings · R59.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
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Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Danish-style Feta needs 320 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 40% of packR40.00
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Red Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Coriander & Chilli Pesto
- NOMU Seafood Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Basa & Three Bean Salad?
The preparation time for Basa & Three Bean Salad with Danish-style feta, a pesto drizzle & fresh parsley is between 15 and 25 minutes.
What is the total time required to make Basa & Three Bean Salad with Danish-style feta, a pesto drizzle & fresh parsley?
The total time required to make Basa & Three Bean Salad with Danish-style feta, a pesto drizzle & fresh parsley is between 20 and 30 minutes.
How many servings does Basa & Three Bean Salad provide?
4 servings
What are the main ingredients in Basa & Three Bean Salad?
Basa Fillet, Butter Beans, Dijon Mustard, Feta, Green Beans, Green Leaves, NOMU Seafood Rub, Parsley, Pesto Princess Coriander & Chilli Pesto, Red Kidney Beans, Red Wine Vinegar, Tomato
What is the nutritional information of Basa & Three Bean Salad?
Calories: 550, Carbs: 35 grams, Fat: grams, Protein: 25.1 grams, Sugar: 9.8 grams, Salt: 1340 grams
How do I prepare Basa & Three Bean Salad?
DRIZZLE & TOSS: Mix the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad. GREEN BEANS: Place a pan over a medium-high heat with a drizzle of oil. When hot,fry the sliced green beans for 4-5 minutes until cooked and beginning to char. Season and remove from the pan on completion. THREE BEAN SALAD: In a salad bowl, whisk the vinegar, a drizzle of olive oil, the Dijon mustard, salt, and pepper. If the dressing is too strong for your liking, whisk in 1 to 2 tsp of a sweetener of choice. Add the drained kidney and butter beans, the charred green beans, the diced tomato, and ½ the chopped parsley. Toss until fully combined, cover and set aside to marinate in the fridge for at least 10 minutes. DIG IN!: Make a bed of the tasty three bean salad. Top with the flavourful fish and drizzle with the loosened pesto. Crumble over the drained feta and garnish with the remaining chopped parsley. Great work, Chef! FISH GLORIOUS FISH!: Pat the basa dry with some paper towel and coat in the rub. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. Remove from the pan on completion.
What should be prepared from my kitchen to make Basa & Three Bean Salad?
Basa Fillet, Butter Beans, Dijon Mustard, Feta, Green Beans, Green Leaves, NOMU Seafood Rub, Parsley, Pesto Princess Coriander & Chilli Pesto, Red Kidney Beans, Red Wine Vinegar, Tomato
How many calories does Basa & Three Bean Salad have?
550 calories
How much fat content does Basa & Three Bean Salad have?
grams