Prep Time:15 mins
Understanding food allergies and intolerances
Mixed bean salad
Serves:4 Adults
Cost:Low
This recipe contains beans, which are a rich source of fibre and protein, helping to provide a feeling of fullness throughout the day.
Ingredients
- 1 x 400g / 14 oz. can of kidney beans
- 1 x 400g / 14 oz. can of chickpeas
- 1 x 400g / 14 oz. can of butter beans
- 1 x 200g / 7 oz. can of sweetcorn
- 1 medium red pepper
- 2 spring onions
- 2 teaspoons of wholegrain mustard
- Juice of half a lemon
- 1 teaspoon of olive oil
- 2 cloves of garlic
- Black pepper to season
Method
- Rinse all the beans and sweetcorn and chop the onion, garlic and red pepper
- Mix together the mustard, lemon juice, olive oil, garlic and black pepper
- Add the beans, sweetcorn, onion and red pepper to the above
- Store in the fridge
What you will need
- Chopping board
- Chopping knife
- Mixing bowl
- Sieve
Serving suggestions
Serve with couscous or brown rice
"This is a perfect recipe for vegetarians"
