Rosemary demonstrates how to prepare a colourful plant-based Bean Salad.
This easy-to-prepare, plant-based Mixed Bean Salad will impress your family or guests with its array of colours. It is a dish that comprises lots of low Gi foods and immunity-boosting fibre that is bursting with flavour with the added bonus that it will keep you feeling full for longer.
Per serving: 450 Calories (approx.)
Prep time 5 mins
For the salad:
1 x 400g can Chickpeas, drained and rinsed
1 x 400g can Red Kidney Beans, drained and rinsed
½ x can Sweetcorn, drained but reserve the juice for the dressing
½ red pepper
6 cherry tomatoes, halved
6 Spring onions, chopped
4 sticks of celery, chopped
Pieces of cucumber chopped into small pieces
Freshly ground black pepper
Fresh Basil leaves, torn or chopped
For the dressing:
The juice from the tin of sweetcorn
- Place all the ingredients into a large bowl and mix together.
- Make a dressing by mixing the juice from the tin of sweetcorn with Balsamic vinegar
- Serve chilled.