Bean salad plus tuna or bacon.
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 350 | grams | 12 oz French beans trimmed. |
| 400 | grams | 14 oz cooked red kidney beans |
| 225 | grams | 8 oz cooked chick peas. |
| DRESSING | ||
| 15 | millilitres | 1 tbsp greek yogurt. |
| large | Pinch of sugar. | |
| Ground black pepper. | ||
| 15 | millilitres | 1 tbsp chopped fresh mint (optional) |
| 5 | millilitres | 1 tsp French mustard. |
| 15 | millilitres | 1 tb olive oil. |
| 15 | millilitres | 1 tbsp red wine vinegar. |
Directions
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.