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Ingredients |
2 cups green beans, cut in
halves
1 cup cooked red kidney beans
1 cup cooked butter beans
100 g mushrooms, sliced
1 red and 1 green capsicum, seeded and sliced
1 cup mung-bean sprouts
1/2 cup parsley
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Served with some crisp lettuce, sun-ripened tomatoes and a chunk of fresh whole meal bread, this salad makes a perfect lunch or summer meal. It is just as lovely the following day, providing the bean sprouts are fresh. Use pre-cooked canned beans that have been drained and rinsed, if preferred. |
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Method:
1. Steam or microwave beans until barely tender. Rinse immediately under cold water and drain.2. Combine all salad ingredients.3. Mix all dressing ingredients and pour over salad. Allow
to stand for at least 10 minutes before serving.
Nutritional information per serve: Protein 7g; fat 3 g; carbohydrate 8 g; very good dietary
fiber 6 g; 375 kJ (90 Cals)
Other features: Excellent source of vitamin C and provides useful amounts of potassium, and some vitamin A, niacin and iron. Negligible sodium.
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