Mixed Bean Salad

06:03 13 February 2010

Description

Try this simple bean salad for a great alternative to lunch-time sandwiches.
A convenient packed lunch that can be prepared the night before and takes minutes to assemble. Serves 6.
See “CAN-veniently Nutritious” for more recipes

Ingredients

For the salad: 432g can Black Eye Beans, drained 432g can Cannelini Beans, drained 432g can Red Kidney Beans, drained 432g can Chick Peas, drained

For the Dressing: 6 tbsp Sesame or Walnut Oil 3 tbsp White Wine Vinegar 1 tbsp Runny Honey Salt and Black Pepper to taste

 

Method

1. Place the beans and peas into a large serving dish.
2. Mix together the dressing ingredients (or place in a jar and shake well).
3. Pour the dressing over the beans, mix well and leave to marinate for 2-3 hours before serving.
4. Serve on a bed of lettuce leaves with hot crusty bread.

Servings

4

Nutrition Information

Calories: 388
Carbohydrate: 40g
Protein: 16g
Fat: 14.2g 
Saturated fat: 2.0g
Fibre: 12.2g
 

This recipe and image is copyrighted to Canned Food UK.