Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Greens and beans salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 400g tin kidney beans, rinsed and drained
- 100g green beans, blanched and cut into 3cm pieces
- 200g long-stemmed broccoli, chopped into small pieces and blanched
- 1 small avocado, peeled and diced
- 2 stalks celery, sliced
- 1/2 red onion, finely chopped
- a good handful baby watercress
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- to serve crusty bread
Method
- STEP 1
Put the first 7 ingredients in a bowl. Whisk the vinegar and mustard together then whisk in the olive oil and season. Add to the salad, toss everything together and serve with crusty bread.
