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SaladBeansMint
Bean Salad with Mint Dressing
Karen Vivers
4 servings
BeginnerA new zingy twist on a classic salad ingredient. This filling salad, that's easy to prepare can be eaten on the side, or on its own makes a great lunch!
Total Steps
5
Ingredients
14
Tools Needed
1
Related Article
The Cooking CoachIngredients
- 150 grams Frozen Peas
- 1 tin 400 gram kidney beans, drained and rinsed
- 1 tin 400 gram cannellini beans, drained and rinsed
- 2 medium carrots, about 300 grams, grated
- 3 handfuls baby spinach, about 75 grams, washed and chopped roughly
- 3 pieces spring onions, chopped finely
- 1 handful dried cranberries, about 50 grams
- Toasted Sesame Seeds(optional)
- Salt(optional)
- 5 tablespoons olive oil
- 2 tablespoons White Wine Vinegar
- 3 limes juice and zest
- 3 tablespoons honey
- 1 handful mint leaves, finely chopped, about 50 grams
Instructions
1
Step 1
Place all the salad ingredients (except sesame seeds) in a bowl, and mix them through with your hands.
2
Step 2
Mix the salad dressing ingredients together, pour over the salad and mix through, and sprinkle the sesame seeds over the top.
3
Step 3
Tips and Variations
4
Step 4
Use other beans or pulses, chickpeas work well, butter beans. Try swapping the peas for sweetcorn. Green beans are nice too, so if you have any leftover, cut them up and mix through.
5
Step 5
This salad can be eaten on its own, but if you wish, try serving with some baked salmon filets.Sunflower seeds or other seeds can also be added to the salad for extra crunch.
Tools & Equipment
Tags
SaladBeansMint