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Mixed Bean Salad

This lovely low-fat mixed bean salad saves over 10% fat on the shop bought version. Bright and crunchy it makes a perfect side dish to any meat or fish dish or dish up the whole portion for a tasty filling lunch idea. 318 calories and 0.8% fat

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Print Recipe

Mixed bean salad

Nutritional Info

Serves
1
Fat per serving
0.80%
Calories per serving
318KCal

Ingredients

  • 100g can of chickpeas, drained
  • 100g red kidney beans
  • 25g sweetcorn kernels
  • 2 spring onions, sliced
  • 3 cherry tomatoes, halved
  • unlimited celery, chopped
  • unlimited cucumber, chopped
  • fresh coriander, chopped
  • fresh basil, chopped
  • balsamic vinegar
  • freshly ground black pepper

Cooking Instructions

  1. Mix together 100g drained, canned chickpeas, 100g red kidney beans and 25g sweetcorn kernels.
  2. Add 2 sliced spring onions, 3 halved cherry tomatoes, unlimited chopped celery, peppers, and cucumber, and mix well.
  3. Stir in some chopped fresh coriander and basil then toss in balsamic vinegar or fat-free dressing of your choice and add freshly ground black pepper to taste.

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