less than 30 mins
no cooking required
Serves 6
Grab that tin of beans from the back of your store cupboard and whip up this simple salad.
Each serving provides 107kcal, 3g protein, 8g carbohydrate (of which 2g sugars), 6g fat (of which 1g saturates), 4g fibre and 0.1g salt.
Mary Berry recipes
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Ingredients
For the salad
- 1 x 400g tin mixed bean salad, drained and rinsed
- 2
spring onions, finely chopped - 2
celery sticks, thinly sliced - 1 large
tomato, deseeded and finely diced - salt and freshly ground
black pepper
For the dressing
- 3 tbsp
olive oil - 1 tbsp
white wine vinegar - 1 tsp
sugar - 2 tsp
Dijon mustard - 1 tbsp chopped fresh
tarragon - 1 tbsp chopped fresh
parsley
Method
-
Put all the salad ingredients in a bowl and mix well.
-
Mix the dressing ingredients in a separate bowl or jug until well combined.
-
Pour the dressing over the salad, season well with salt and pepper and toss together.
Recipe Tips
The salad will keep, covered, in the fridge for 2–3 days, in fact this will allow the flavours to develop.