Three Bean Salad
| Category: | Lunch Dinner |
Ingredients
400g can kidney beans, drained and rinsed
400g can of chickpeas, drained and rinsed
400g can of butterbeans, drained and rinsed
4 spring onions, finely chopped
2 red peppers, diced
2 yellow peppers, diced
1 small can of sweetcorn, drained and rinsed
Ingredients for dressing
1 tablespoon Dijon mustard
3 garlic cloves, crushed
125ml extra virgin olive oil
Juice of 1 lemon
Salt and pepper
Ingredients for dressing
1 tablespoon Dijon mustard
3 garlic cloves, crushed
125ml extra virgin olive oil
Juice of 1 lemon
Salt and pepper
Three Bean Salad Directions
1. To make the dressing, combine the mustard and garlic in a large bowl, season with salt and
pepper and then gradually mix in the olive oil
2. Add the lemon juice to taste
3. Stir the beans and vegetables into the dressing and mix well
4. Taste and adjust the seasoning
Notes
Serves 8
Nutrition facts
Serving size 218 vegetarian
Per Serving
| Kcal: | 124 kcal |
| Kjoule: | 509 Kjoule |
| Fibers (g): | 3.5g |
| Sodium (mg): | 0.7mg |
| Carbs: | 8.4g |
| Sugar (g): | 3g |
| Fat: | 7.5g |
| Saturated fat (g): | 1.1g |
| Proteins: | 3.6g |
