Roasted Pepper & Cherry Tomato Mixed Bean Salad
This is a quick and easy to make fresh flavoursome salad.
Excellent source of vitamins A and C, protein and fibre.
Rich in cell protecting anti-oxidants and supports gut health.
A great side dish or light lunch.
Serves 2
Takes 10 minutes
Ingredients
- 250g tin mixed beans
- 8 cherry tomatoes cut into 1/2
- 80g diced cucumber
- ¼ sliced red onion
- 1 crushed garlic clove
- 80g roasted sweet peppers
- (to see peppers recipe click here)
- bunch chopped fresh parsley
- lug extra virgin olive oil
- lug white wine vinegar
- squeeze of lemon juice
- big bunch fresh mixed salad leaves
- sea salt & black pepper
Method
Rinse the mixed beans thoroughly with water then add to a mixing bowl.
Add the tomatoes, cucumber, onion, garlic, peppers, parsley, extra virgin olive oil, white wine vinegar, lemon juice, sea salt and pepper, then stir well.
Gently stir in the salad leaves.
Decanter the salad into a serving bowl.
To Serve
A great salad served just as it is. I often make this quickly as a packed lunch to take into work.
Tips
Ideally use room temperature ripe cherry tomatoes to achieve optimum flavour.
I always have the roasted sweet peppers made up either in the fridge or freezer for such times when I need to flavour something quickly.
Keep a range of tinned beans in your store cupboard, they will always come in handy!
Store
Fridge 3 days.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.