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3 Bean Salad
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Salads & Dressings
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Serves: 4
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Under 10 special
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1. Drain beans and finely dice capsicum and onion. Top and tail fresh beans.
2. Add cider vinegar, mustards, salt and pepper to a small bowl and whisk until well combined.
3. Serve by combining all ingredients drizzled with dressing.
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| Red Kidney Beans | | 400 | g |
| Cannellini Beans | | 400 | g |
| Borlotti Beans | | 400 | g |
| Red Capsicum | | 0.25 | each |
| Red Onion | | 0.25 | each |
| Green Beans | | 200 | g |
| Cider Vinegar | | 2 | Tbsp |
| Dijon Mustard | | 2 | tsp |
| Seeded Mustard | | 2 | tsp |
| Salt | | 0.25 | tsp |
| Pepper | | 0.25 | tsp |
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| NUTRITION INFORMATION |
| Serving size: * |
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Average Quantity per Serving |
Average Quantity per 100g |
| Energy |
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| Protein |
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| Fat, Total |
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| - Saturated |
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* |
| Carbohydrate |
* |
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| - Sugars |
* |
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| Sodium |
* |
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* Available for subscribers only
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