Bean Salad Plus Tuna or Bacon
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
french beans
trimmed |
* |
| 14 | ounces |
red kidney beans
cooked |
|
| 8 | ounces |
chickpeas (garbanzo beans)
cooked |
|
| Dressing | |||
| 1 | tablespoon |
greek yogurt
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | tablespoon |
mint leaves
chopped fresh, optional |
|
| 1 | teaspoon |
french mustard
|
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
red wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
french beans
trimmed |
* |
| 404.6 | ml/g |
red kidney beans
cooked |
|
| 231.2 | ml/g |
chickpeas (garbanzo beans)
cooked |
|
| Dressing | |||
| 15 | ml |
greek yogurt
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 15 | ml |
mint leaves
chopped fresh, optional |
|
| 5 | ml |
french mustard
|
* |
| 15 | ml |
olive oil
|
|
| 15 | ml |
red wine vinegar
|
|
Directions
Steam the French beans until just tender, about seven minutes.
Put all the beans and chick peas into a large salad bowl.
Mix together the dressing ingredients and pour over the beans.
Toss to mix together.
Allow to stand for one hour to let the flavours mix before serving.
VARIATIONS:
TUNA AND BEAN SALAD: Add 200 g 7 oz canned tuna, drained and flaked to the salad.
BACON AND BEAN SALAD: 100 g 4 oz lean back bacon, grill, cut into small pieces and add to the salad.
