Yield: 8 servings
|1||420 gram can red kidney beans; drained and rinsed|
|1||420 gram can chickpeas; drained and rinsed|
|250 grams||Frozen whole green beans; defrosted (8oz)|
|1||Red pepper; deseeded and sliced|
|; into strips|
|1||Red onion; finely chopped|
|1||142 millilit double cream|
|1 tablespoon||Lemon juice|
|2||Cloves garlic; crushed|
|25 grams||Creamed coconut; dissolved in 2|
|; tablespoons warm|
|; milk, cooled|
|; (optional) (1oz)|
|1||15 grams pac fresh coriander; finely chopped|
FOR THE DRESSING
Place the kidney beans, chickpeas, whole green beans, red pepper and onion in a bowl and mix.
Make the dressing by mixing the cream, mayonniase, lemon juice, garlic, coconut and coriander until all ingredients are incorporated.
Add the dressing to the bean mixture, mix until all the beans are well coated. Transfer to a serving dish and garnish with fresh coriander and serve immediately.
Converted by MC_Buster.
NOTES : A quick and easy to make salad, packed full of vegetable protein with its high bean content.
Converted by MM_Buster v2.0l.