Ingredients
- fine green beans 200g, trimmed
- baby plum tomatoes 10, halved
- artichoke hearts 400g tin, drained and quartered
- red onion ½, chopped
DRESSING
- black olives 10, pitted and chopped
- Dijon mustard 1 tsp
- red wine vinegar 1 tbsp
- extra-virgin olive oil 3 tbsp
- basil a large handful, chopped
Method
-
Step 1
Blanch the beans and drain, then dry on a tea towel and put in a large bowl with the tomatoes, artichokes and onion. Put the olives, mustard, vinegar and olive oil in a small jar with a fitted lid and season. Shake well and pour over the salad. Sprinkle with basil to finish.
Nutritional Information
- Kcals 141
- Fat 10.5g
- Saturates 1.4g
- Carbs 8.6g
- Fibre 4.2g
- Protein 3.5g
- Salt 0.76g