Greens and beans salad recipe | olivemagazine

22465

400g tin kidney beans
rinsed and drained
100g green beans
blanched and cut into 3cm pieces
200g long-stemmed broccoli
chopped into small pieces and blanched
1 small avocado
peeled and diced
2 stalks celery
sliced
1/2 red onion
finely chopped
a good handful baby watercress
2 tbsp red wine vinegar
1 tsp Dijon mustard
3 tbsp olive oil
to serve crusty bread

Method

step 1
Put the first 7 ingredients in a bowl. Whisk the vinegar and mustard together then whisk in the olive oil and season. Add to the salad, toss everything together and serve with crusty bread.