Powerbean Balls & Rainbow Salad ★★★★★2 reviews

Taste the healthy rainbow with this vibrant salad and protein-packed bean balls.

Serves 1 | Prep time: 10 mins | Cooking time: 20 mins


Powerbean Balls

  • 1 garlic clove, minced
  • 1/2 cup cooked/canned brown lentils, rinsed and drained
  • 1/2 cup cooked/canned cannellini beans, rinsed and drained
  • Iodised salt (optional) and black pepper
  • 15g/0.53oz Sesame seeds


  • 2 tsp sultanas or raisins
  • 1/4 cup carrots, grated
  • 1/4 cup cucumber, chopped
  • 1/4 red capsicum (bell pepper), thinly sliced
  • 1/2 cup red cabbage, thinly sliced
  • 3/4 cup mixed salad leaves, washed and drained


  • 1 Tbsp tahini
  • 1 Tbsp lemon juice


  1. To make the bean balls, roughly mash the beans and lentils in a bowl. In a pan, fry the garlic in a little olive oil. Add the beans and lentils and continue cooking for a couple of minutes. Use a wooden spoon to mash them more until the mixture is a sticky consistency. Season with salt and black pepper.
  2. Let the bean mixture cool a little then form into balls and roll in sesame seeds.
  3. Fry the bean balls in a little oil until brown.  Alternatively, bake them in a preheated oven for about 15 minutes, turning once midway through.
  4. Mix together all salad ingredients.
  5. Make the dressing by stirring the tahini and lemon juice together with a fork, adding a little water if needed.
  6. Place salad in a bowl with powerbean balls on top and drizzle the tahini dressing to serve.

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DinnerStartersSaladsKidsGluten FreeSugar FreeLow Carb

Leave a Rating or Comment

  • no rating
  • Izzy ★★★★★
    17 January 2022

    I made this and loved the powerbean balls. Was impressed with how they held themselves together with just 3 ingredients.

  • Michelle ★★★★★
    1 October 2018

    You let out the lentils in method I added them with beans