Delicious and easy mixed bean salad with roquefort. Perfect to take with you for lunch or as quick evening meal.

Bonensalade met blauwe kaas |

Mixed bean salad

Yesterday (it’s saturday when I’m writing this) I was at a conference on entrepreneur ship. Organised by Marie Claire and fellow blogger Nathalie and I had signed up for the masterclass with Anna Nooshin and another one with Annic van Wonderen. Both ladies just recently completed a book on that same subject, although both books are rather different (I haven’t read them but I am assuming they are different) I found it very interesting, like I always find it interesting to hear how other people think about topics dear to my heart. And especially Anna gave some good tips and advice, I thought.

Bonensalade met blauwe kaas |

Amongst other things we talked about the changing digital era. About the fact that the information people take in is much more spread out across different platforms than it was before. Back in the days when I started blogging, your blog was the main communicationcenter. But these days you have to deal with instagram, facebook, twitter and god knows how many other social media outlets. People don’t necessarily read what you have to say on your blog. It could be anywhere. Some read a bit on facebook, others look at your pictures on instagram and so on. Of course the added ‘advantage’ of a food blog is that people will actually have to come here and have a look at the recipe if they want to make something.

That is a bit more complicated when you have a travel blog or a fashion blog. People don’t need to go to your blog to actually read something. I had heard the changing landscape before at the blogger bootcamp we did with Kirsten from JustK a couple of months back.

Bonen salade met blauwe kaas |

And sometimes I find it a little scary. Traffic on my site has been stable for quite a while. It doesn’t grow and it doesn’t shrink either. Stays roughly the same. Nothing wrong with that but what if all of my readers would suddenly disappear? Imagine waking up one good morning (or not so good morning) and they’re all gone? Disappeared… Anyone reading this who is not a blogger might think ‘What’s all the fuzz about” but any other blogger reading this will find that prospect the ultimate doom scenario.

But the reality is that the internet IS changing and there is a fair chance that there will be a time when no one reads blogs anymore. A time when everyone communicates through Snapchat or Periscope or whatever other hot thing is new at that time. The time when we all have an apple watch 7.0 and a car that thinks for us. The time when they maybe place a chip inside our head which downloads the news of the world automatically every day. Or the day that we all lie in some kind of chair all day and living the world virtually. Our alter ego’s would go out and live our lives. (can’t remember which movie was that?)

Or have I seriously overdone it with the sci-fi movies? 😉 Regardless: I do hope that blogs will be around for a while longer. I just like it too much. Like I also hope that we will always keep cooking. And that we won’t have a magic pil that provides all the nutrients we need by simply taking in a pill three times a day. I don’t want to live in a world like that. Now the chance is small that I will be around to witness any of that but it remains a weird thing; the future.

So futuristic or not: you can eat this mixed bean salad now but also quite well 25 years into the future. When Simone’s Kitchen has died a soft dead but the recipe will still be floating around in cyberspace. And of course here’s to hoping you can still buy legumes in 2040. So maybe best to make this now. It’s good enough to do so!

Mixed bean salad with roquefort |
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Mixed bean salad with roquefort

Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 2 people


  • 300 gr beans I used three kinds (canned)
  • 50 gr roquefort or another blue cheese
  • 1 red onion finely sliced
  • 1/2 cucumber diced
  • 1/2 red bell pepper diced
  • 1 avocado diced
  • cilantro fresh, chopped


  • 2 tbsp apple vinegar
  • olive oil
  • 2 tbsp of mustard
  • 1/2 lemon juice
  • pepper
  • salt


  • Mix the diced onion with the apple vinegar and leave to stand for a couple of minutes while you prep the rest. I will take the sharpness of the onion.
  • Mix all the other ingredients together. Remove the onion from the vinegar and add to the salad. Make the dressing by combining all ingredients, use the apple vinegar from the onions, and mixing it well.
  • Pour the dressing over the salad and leave to stand for a bit so the flavors can develop.
Course: lunch
Cuisine: vegetarian
Keyword: legumes, roquefort
Diet: vegetarian

Nutrition Information

Calories: 357kcal, Carbohydrates: 30g, Protein: 14g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 23mg, Sodium: 639mg, Potassium: 1049mg, Fiber: 13g, Sugar: 12g, Vitamin A: 1443IU, Vitamin C: 89mg, Calcium: 240mg, Iron: 3mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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