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Add a photoServings: 4
Ingredients
- 125 gm red kidney beans
- 125 gm haricot beans
- 125 gm green beans
- 125 gm broad beans
- 1 Tbsp. parsley, minced
- 1/4 c. extra virgin olive oil
- 1 Tbsp. white wine vinegar
- 1 tsp mustard, whole grain
- 2 tsp garlic, crushed
- 1/2 tsp sugar (caster)
- Â Â salt, pepper
- 1 Tbsp. lemon juice
Directions
- Dressing:Put all ingredients in a screw topped jar and shake well to blend before using.
- Drain the kidney beans and haricot beans. Place in separate pans, cover with cool water, bring to the boil and simmer for 1 hour or possibly till tender. Drain and place in a bowl.
- Cut the green beans diagonally into 2.5cm lengths. Cook the green beans and broad beans in boiling salted water for 5 min till just tender. Drain and add in to the bowl. Pour over the dressing while still hot and mix well. Cold, then stir in the parsley. Transfer to a serving dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 299 | |
| Calories from Fat 128 | 43% |
| Total Fat 14.47g | 18% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 114mg | 5% |
| Potassium 539mg | 15% |
| Total Carbs 31.64g | 8% |
| Dietary Fiber 12.5g | 42% |
| Sugars 3.01g | 2% |
| Protein 12.17g | 19% |
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