| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Salads | 4 | Servings |
INGREDIENTS
| 350 | g | 12 oz French beans trimmed. |
| 400 | g | 14 oz cooked red kidney |
| Beans | ||
| 225 | g | 8 oz cooked chick peas. |
| DRESSING. | ||
| 15 | ml | 1 tbsp greek yogurt. |
| lg | Pinch of sugar. | |
| Ground black pepper. | ||
| 15 | ml | 1 tbsp chopped fresh mint (optional) |
| 5 | ml | 1 tsp French mustard. |
| 15 | ml | 1 tb olive oil. |
| 15 | ml | 1 tbsp red wine vinegar. |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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