Three Bean Salad
1. Arrange the salad greens in a salad bowl and set aside.
2. Thinly slice the onion, then cut it in half to form half moons and place them in a bowl.
3. Thinly slice the radishes, cut the tomatoes in half, and peel the beet and dice. Add to the onion with the remaining ingredients, except the nuts and cheese.
4. Put all of the ingredients for the dressing into a screw-top jar and shake until blended. Pour over the bean mixture, toss lightly, then spoon on top of the salad greens.
5. Sprinkle over the nuts and cheese and serve at once.
5 mins to prepare
Serves: 4-6
Ingredients
6 oz/175g mixed salad greens, such as spinach, arugula and frisee
1 red onion
3 oz/85g radishes
6 oz/175g cherry tomatoes
4 oz/115g cooked beet
10 oz/280g canned cannellini beans, drained and rinsed
7 oz/200g canned red kidney beans, drained and rinshed
1/3 cup dried cranberries
1/4 cup roasted cashews
2 1/2 oz/70g feta cheese, crumbled
DRESSING
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
2 tbsp lemon juice
1 tbsp chopped cilantro
salt and pepper
Nutrition Facts
Protein
Carbohydrates
Sugar
Fat
Saturates
Fiber
Salt
301 kcal
16 g
25.2 g
7.9 g
15.9 g
5.6 g
9.4 g
1.29 g