Bean, tomato & watercress salad
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- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Try this gluten-free, vegan salad with filling beans and fresh watercress for a quick, light meal. It has just four ingredients and three of your five-a-day
| Nutrient | Unit |
|---|---|
| kcal | 454 |
| fat | 23g |
| saturates | 3g |
| carbs | 40g |
| sugars | 5g |
| fibre | 10g |
| protein | 16g |
| salt | 4.8g |
Ingredients
- 2 x 400g can cannellini beans
- 100g watercress
- 1 lemon , zested and juiced
- 250g pack sundried tomatoes and olives
Method
- STEP 1
Drain and rinse the beans, then combine in a bowl with the watercress, zest and juice of the lemon, tomatoes and olives, including the oil from the pack. Toss well and season to taste.
Goes well with
Recipe from Good Food magazine, July 2017
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