Bean Salad with Mint Dressing
A 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!
This recipe contains , frozen peas, kidney beans, cannellini beans, carrots, spinach, onions (green/spring), cranberries (dried), sesame seeds, salt, , olive oil, white wine vinegar, limes, honey, mint leaves
- The Salad
- 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
- The Dressing
- 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.)
- 1. Place all the salad ingredients (except sesame seeds) in a bowl, and mix them through with your hands.
- 2. Mix the salad dressing ingredients together, pour over the salad and mix through, and sprinkle the sesame seeds over the top.
- 3. Tips and Variations
- 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. This salad can be eaten on its own, but if you wish, try serving with some baked salmon filet, sunflower seeds, or other seeds can also be added to the salad for extra crunch.