Vegetable Bean Salad
Make a dressing of:
handful fresh basil (about 10g), shredded
juice 1/2 lemon (about 4 tablespoons)
2-3 cloves garlic, crushed
2 teaspoons mustard
2 teaspoons sugar
1 tablespoon hemp oil
Add:
1 red onion (about 100g) cut into slivers
small sweet orange pepper (about 80g), cut into fine strips
200g sugar snap peas, halved and blanched in boiling hot water for 1 minute
100g mange tout, halved and blanched in boiling hot water for 2 minutes
1 can haricot beans (about 250g drained weight)
Mix well to combine all ingredients. Leave to stand for at least 30 minutes before eating for flavours to develop.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 293.4
Carbohydrate (g) 40.0
Protein (g) 15.5
Fat (g) 8.1
Fibre (g) 11.7
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