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Mixed Bean salad<

Mixed Bean salad

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Background Info:
I made this salad after me and my family had a huge Sunday roast. Most people would toss some lettuce and tomatoes in a bowl and sprinkle with salt and pepper and say, ?That?s that!? But the way I made this included all the right ingredients for a perfectly balanced meal. If you?d like to swap the lima beans with something else, go ahead. One time I replaced them with green flageolet beans because I couldn?t find anything else. Tastes and looks the same really. Also, my mum toasted some pita bread, filled it with the salad and sprinkled a bit of cheese on it. But if you?re watching your carbs and fat intake, just stick to the recipe and don?t do any fancy stuff.

No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
1. Dice the onion, garlic, lettuce and red pepper.
2. Measure the beans.
3. Place the beans in a pot and fill with water and salt.
4. Boil for 7-10 minutes until beans are tender.
5. Mix the warm beans in a bowl with the oil, lemon juice, onion, garlic, red pepper and lettuce.
6. Season with salt and pepper to taste.
7. Plate and serve for 4 people.
1 Red Onion
1 Garlic Clove
1 Red Pepper
4-5 leaves of Romaine Lettuce
4 ounces (100g) each of Lima Beans, Kidney Beans and Chick Peas
4 tbsp Olive Oil
2 tbsp Lemon Juice
Salt & Pepper
Chopping Board
Salad Bowl
Weighing Scales
Recommended Wine:
White : Sauvignon Blanc