Greens and beans salad
Serves 4
A little effort
Total time:
This greens and beans salad is a quick and easy vegan salad for four. It's under 300 calories so is a good recipe for a lighter dinner or quick lunch
Skip to ingredients
- 400g tin kidney beansrinsed and drained
- 100g green beansblanched and cut into 3cm pieces
- 200g long-stemmed broccolichopped into small pieces and blanched
- 1 small avocadopeeled and diced
- 2 stalks celerysliced
- 1/2 red onionfinely chopped
- a good handful baby watercress
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- to serve crusty bread
Nutrition: per serving
- kcal231
- fat14.2g
- saturates2.4g
- carbs13.3g
- fibre9.5g
- protein7.7g
- salt0.2g
Method
step 1
Put the first 7 ingredients in a bowl. Whisk the vinegar and mustard together then whisk in the olive oil and season. Add to the salad, toss everything together and serve with crusty bread.