Bean Salad with Mint Dressing
150gr / 5.2 oz. Frozen Peas (defrosted, but raw)
1 x 400gr / 14 oz. tin of kidney beans, drained and rinsed
1 x 400gr / 14 oz. tin of cannellini beans, drained and rinsed
2 x medium carrots (about 300gr / 10 oz. ), grated
3 x handfuls of baby spinach (about 75gr / 2.5 oz. ) washed and chopped roughly
3 x spring onions chopped finely
1 x handful of dried cranberries (about 50gr / 1.7 oz.)
Toasted Sesame Seeds to dress
Salt to taste
5 x tbsp of olive oil
2 x tbsp of White Wine Vinegar
Juice and zest of 3 limes
3 x tbsp of honey
Handful of mint leaves finely chopped (about 50gr / 1.7 oz.)
Place all the salad ingredients (except sesame seeds) in a bowl, and mix them through with your hands.
Mix the salad dressing ingredients together, pour over the salad and mix through, and sprinkle the sesame seeds over the top.
Tips and Variations
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.
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.