Warm Vegetable & Bean Salad 250 g beans (black-eyed, kidney, or butter beans) 250 g green string beans (chopped) 250 g broccoli (chopped) 250 g yellow patty pans (sliced) ½ clove garlic (crushed) Lightly sauté
Warm Vegetable & Bean Salad
- 250 g beans (black-eyed, kidney, or butter beans)
- 250 g green string beans (chopped)
- 250 g broccoli (chopped)
- 250 g yellow patty pans (sliced)
- ½ clove garlic (crushed)
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Lightly sauté the green beans, broccoli and patty pans in a non-stick pan using a little bit of water and the garlic
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Remove from the pan and mix with the other beans
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Serve warm
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Once on the plate, drizzle some lemon juice or balsamic vinegar over the salad
Tip You can prepare the beans from scratch if you like, but if you don’t have the time to cook them for hours, use the tinned variety, but be sure to rinse and drain them well. Beans are high in soluble fibre which helps to lower your cholesterol.
Serve with: your main course. Add a little bit of lemon juice or balsamic vinegar.