Olive Magazine

Greens and beans salad

Published: April 7, 2016 at 8:44 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

This greens and beans salad is a quick and easy vegan salad for four. It's under 300 calories so is a good recipe for a lighter dinner or quick lunch

  • Vegan
Nutrition:
NutrientUnit
kcal231
fat14.2g
saturates2.4g
carbs13.3g
fibre9.5g
protein7.7g
salt0.2g
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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.

Watch our 20-second video for the easiest way to stone an avocado...

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