Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

350 g 12 oz French beans trimmed. Ground black pepper.
400 g 14 oz cooked red kidney 15 ml 1 tbsp chopped fresh
-beans -mint (optional)
225 g 8 oz cooked chick peas. 5 ml 1 tsp French mustard.
DRESSING 15 ml 1 tb olive oil.
15 ml 1 tbsp greek yogurt. 15 ml 1 tbsp red wine vinegar.
lg Pinch of sugar.

Steam the French beans until just tender, about seven minutes. Put
all the beans and chick peas into a large salad bowl. Mix together
the dressing ingredients and pour over the beans. Toss to mix
together. Allow to stand for one hour to let the flavours mix before
serving.

157 calories 657 kj 9,9 g protein 21,8 g carbohydrate of which 3,2 g
sugars 4,1 g fat of which 0,6 g saturates. Trace of sodium 11,3 g
dietary fibre.

VARIATIONS

TUNA AND BEAN SALAD. Add 200 g 7 oz canned tuna, drained and flaked
to the salad.

217 calories 909 kj 23,4 g protein 21,8 g carbohydrate of which 3,2 g
sugars 4,7 g fat of which 0,6 g saturates. Trace of sodium 11,3 g
dietary fibre.

BACON AND BEAN SALAD.

100 g 4 oz lean back bacon, grill, cut into small pieces and add to
the salad. 230 Calories 962 kj 17,5 g protein 21,8 g carbohydrate of
which 3,2 g sugars. 8,8 g fat of which 2,5 g saturates. 0,6 g sodium
11,3 g dietary fibre.

Browse by categories