Cannellini Bean Salad
1 teaspoon mustard
1 teaspoon sugar
1 teaspoon hemp oil
1 tablespoon sherry vinegar
salt & freshly ground black pepper
1 tablespoon fresh chives (about 5g)
Mix together to make a dressing. Add some of the bean liquor to bulk out the dressing.
1 can (235g drained) cannellini beans (white kidney beans)
1 small sweet red pepper (about 50g) cut in fine strips
1/2 sweet onion, finely sliced (about 50g)
100g mange tout, halved lengthwise and blanched in boiling hot water for 2 minutes, then refreshed in cold water
Toss all ingredients together. Pour over the dressing and allow to stand at least 30 minutes before serving, so flavours can develop.
Line a serving plate with mixed leaves. Pile to bean salad on top and garnish with 100g green tiger tomatoes, quartered.
Calories (kcal) 357.1
Protein (g) 22.3
Carbohydrate (g) 51.3
Fat (g) 6.7
Fibre (g) 15.7
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