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Italian bean & olive salad

Italian bean & olive salad

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Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal102
fat8g
saturates1g
carbs7g
sugars6g
fibre3g
protein2g
low insalt0.27g
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Ingredients

Method

  • STEP 1

    On the barbecue, under the grill or over a flame, blacken the peppers all over, then pop into a bowl and cover with cling film. Once cool, peel, deseed and cut into strips, keeping any juices.

  • STEP 2

    Cook the beans in boiling salted water until crunchy but not squeaky, then drain and drop straight into iced water. To serve, toss everything together, adding the shredded basil at the last minute, and scattering with the small basil leaves to finish.

Goes well with

Recipe from Good Food magazine, August 2011

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Overall rating

Rating: 5 out of 5.12 ratings

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