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Beans and greens salad

• Janine Ratcliffe

Published: March 25, 2015 at 3:08 PM

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Serves 4

A little effort

Total time: 20 mins

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This beans and greens salad is the perfect mid-week supper. Easy to make and great value, this salad is full of flavour with a red wine vinegar and Dijon mustard dressing. Add some shredded chicken or crumbled feta if you like

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Ingredients

Nutrition

• 400g tin kidney beans

  rinsed and drained

• 100g green beans

  blanched and cut into 3cm pieces

• 200g Tenderstem or broccoli

  chopped into small pieces and blanched

• 1 small avocado

  peeled and diced

• 2 stalks celery

  sliced

• ½ red onion

  finely chopped

• a good handful baby watercress

• 2 tbsp red wine vinegar

• 1 tsp Dijon mustard

• olive oil

• to serve crusty bread

Nutrition: per serving

• kcal211
• fat14.3g
• carbs13.3g
• fibre6.8g
• protein7.2g
• salt0.8g

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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.

Authors

Janine RatcliffeFood director

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