Tuesday 29 October 2013

Vegan Lunch Recipe: Easiest Mixed Bean Salad






Ever had that uh-oh, I-have-to-take-a-plate-to-a-picnic-I'm-already-late-to feeling? Or even that dinner-is-in-half-an-hour-and-it's-all-beige-thus-far feeling? Who hasn't. Let's make it colourful and massively tasty, and take half an hour. This is a go-to summer salad which is great for lunch, or a side for dinner. And it's like ONE STEP SALAD. Boom.



Ingredients:
One tin of mixed beans (one of those big 600g jobbies, or a tin of kidney beans + a tin of cannelini beans, or similar), drained
One tin of super-sweet corn, drained
Two spring onions, chopped finely
About ten cherry tomatoes, halved or quartered
About thirty green beans, chopped
A handful of parsley, chopped
Six lettuce leaves, shredded
Six snowpeas, chopped on the diagonal
An avocado, chopped
Half a lemon, squeezed
Two garlic cloves, chopped finely
A tablespoon of olive oil
Salt and pepper to taste

Feel free to add anything else that suits you, or leave out various fresh veggies. Green capsicum, for example, goes really well. If you can't get fresh green beans add tinned green beans and make it a Seventies themed salad!

Instructions:

Combine the lemon juice, garlic, oil, and salt and pepper at the bottom of a bowl.

Add the other ingredients and mix well.

If you have time, refrigerate for an hour before eating to let the flavours mingle, but you don't have to if you're in a hurry. Or hungry. Or whatever.

If you keep spares of these tins in your pantry, SALAD TIME IS ALL THE TIME. 

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