Tikka bean salad
Preparation time: 15 minutes
Serves: 8
1 x 410g tin kidney beans, drained and rinsed
1 x 410g tin cannellini beans, drained and rinsed
1 x 410g tin butter beans, drained and rinsed
1 cucumber, halved, deseeded and sliced
1 green pepper, sliced
3 spring onions, sliced
small bunch coriander, roughly chopped
1 small red onion, finely sliced
For the dressing
200g (7oz) Greek yogurt
2tsp Patak’s tikka paste
squeeze lemon juice
1 Mix together the dressing ingredients and season to taste.
2 In a separate bowl mix together the beans, cucumber, pepper and onions. Toss in the dressing and garnish with coriander and onion.
Per serving: 171cals, 4g fat, 2g saturated fat, 25g carbohydrate
Get ahead: This is so quick and easy that there’s no reason to take up fridge space, but it will hold up for an hour or two – add the herbs at the last minute or they will wilt.
Source: womanandhome.com
Preparation time: 15 minutes
Serves: 8
1 x 410g tin kidney beans, drained and rinsed
1 x 410g tin cannellini beans, drained and rinsed
1 x 410g tin butter beans, drained and rinsed
1 cucumber, halved, deseeded and sliced
1 green pepper, sliced
3 spring onions, sliced
small bunch coriander, roughly chopped
1 small red onion, finely sliced
For the dressing
200g (7oz) Greek yogurt
2tsp Patak’s tikka paste
squeeze lemon juice
1 Mix together the dressing ingredients and season to taste.
2 In a separate bowl mix together the beans, cucumber, pepper and onions. Toss in the dressing and garnish with coriander and onion.
Per serving: 171cals, 4g fat, 2g saturated fat, 25g carbohydrate
Get ahead: This is so quick and easy that there’s no reason to take up fridge space, but it will hold up for an hour or two – add the herbs at the last minute or they will wilt.
Source: womanandhome.com