Beans and greens salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 400g tin kidney beansrinsed and drained
- 100g green beansblanched and cut into 3cm pieces
- 200g Tenderstem or broccolichopped into small pieces and blanched
- 1 small avocadopeeled and diced
- 2 stalks celerysliced
- ½ red onionfinely chopped
- a good handful baby watercress
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- olive oil
- to serve crusty bread
Nutrition:
- kcal211
- fat14.3g
- carbs13.3g
- fibre6.8g
- protein7.2g
- salt0.8g
Method
step 1
Put the first 7 ingredients in a bowl. Whisk the vinegar and mustard together then whisk in 3 tbsp olive oil and season. Add to the salad, toss everything together and serve with crusty bread.
